Chickpea Pasta Salad with Mediterranean Flair

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine squash and green beans; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper, then toss to coat. Spread the mixture on the prepared baking sheet. Set the bowl aside.

3. 3

   Roast the vegetables in the preheated oven until tender and starting to brown, about 20 minutes, stirring halfway through.

4. 4

   Meanwhile, bring a pot of salted water to a boil. Cook the pasta in the boiling water, stirring occasionally, until tender yet slightly firm, about 9 minutes. Drain the pasta and transfer it to the reserved bowl.

5. 5

   Gently stir the squash-bean mixture, olives, sun-dried tomatoes, and oregano into the pasta.

6. 6

   Whisk the remaining 3 tablespoons oil with the vinegar in a small bowl; pour over the salad and toss gently until combined.

• Calories 354.31 kcal Moderate
• Protein 6.55 g Moderate
• Carbs 45.54 g Moderate
• Total Fat 17.45 g High
• Saturated Fat 2.52 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.16 mg Low Source
• Sodium 192.24 mg Moderate
• Fiber 6.3 g Good Source
• Sugar 10.02 g High
• Added Sugar 0.0 g Low Source
• Calcium 50.14 mg Low Source
• Iron 2.2 mg Moderate
• Potassium 661.34 mg Moderate
• Vitamin A 24.47 mcg_rae Low Source
• Vitamin C 17.64 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅