Mediterranean Chickpea Pasta Salad Food

MEDITERRANEAN CHICKPEA SALAD

Steps:

• In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
• In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (a mortar & pestle is easiest for this). Add them to the bowl and stir.
• Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.

MEDITERRANEAN CHICKPEA PASTA SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.
• Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.