Greek Roasted Vegetable and Chickpea Pasta | The Nutritionist Reviews
Monday, March 19, 2018

Greek Roasted Vegetable and Chickpea Pasta

Greek Roasted Vegetable and Chickpea Pasta is made with roasted chickpeas, feta cheese, loads of roasted veggies and an easy lemon vinaigrette for a delicious meal!
Greek Roasted Vegetable and Chickpea Pasta is made with roasted chickpeas, feta cheese, loads of roasted veggies and an easy lemon vinaigrette for a delicious meal! www.nutritionistreviews.com
When it comes to lunches, I need something that is quick, tasty, nutritious and filling. This Greek Roasted Vegetable and Chickpea Pasta is perfect! I make a big batch of this and eat it through the week. The kids love it and so do I. 


Greek Roasted Vegetable and Chickpea Pasta is made with roasted chickpeas, feta cheese, loads of roasted veggies and an easy lemon vinaigrette for a delicious meal! www.nutritionistreviews.com
I used chickpea pasta for this recipe because I had it on hand. It is a great source of protein and fiber and is naturally gluten-free. Feel free to use whole-wheat pasta if you prefer. I roasted the chickpeas right with the veggies for extra flavor and think that they were super tasty. They are partially crispy in the recipe. You can cook them for longer if you want them super crispy.

Greek Roasted Vegetable and Chickpea Pasta is made with roasted chickpeas, feta cheese, loads of roasted veggies and an easy lemon vinaigrette for a delicious meal! www.nutritionistreviews.com
Feel free to use whatever veggies you want for this recipe. I used these because I had them on hand and they kind of went with the Greek theme that I was going for. This super simple lemon vinaigrette is perfect for a light and flavorful ingredient. I used fresh basil but parsley would would as well.

Greek Roasted Vegetable and Chickpea Pasta is made with roasted chickpeas, feta cheese, loads of roasted veggies and an easy lemon vinaigrette for a delicious meal! www.nutritionistreviews.com

Greek Roasted Vegetable and Chickpea Pasta 

Ingredients:

1 tablespoon olive oil
1 can low-sodium chickpeas, drained and rinsed
1 cup cherry tomatoes
1 orange bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 small zucchini, diced
1 1/2 cups broccoli, chopped
2 teaspoons garlic, minced
8 ounce package of chickpea pasta

Lemon Dressing
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 teaspoon black pepper
1/2 teaspoon Italian seasoning

Toppings
1/4 cup feta cheese
1 tablespoon fresh basil, chopped

Instructions:

1. Preheat oven to 400 degrees. On a sheet pan, toss vegetables and chickpeas with olive oil and bake for 20 minutes.
2. Meanwhile, cook pasta according to instructions.
3. Whisk together ingredients for dressing. Once pasta is cooked, drain water.
4. Mix together roasted vegetables, chickpeas, pasta and dressing.
5. Top with fresh basil and feta cheese.

Stay up to date with updates from The Nutritionist Reviews on FacebookTwitterPinterestInstagram and emails right to your inbox.

1 comment:

  1. Looks delicious. I am looking forward to making it.

    ReplyDelete

Please leave me a comment and let me know what you thought of this post! I read and appreciate all comments.