Roasted Vegetable Chickpea Pasta Salad

This recipe is brought to you by the Taste team and Heinz.

The ingredient of Roasted Vegetable Chickpea Pasta Salad

• 1 large red capsicum seeded cut into 1 5cm dice
• 1 small eggplant about 300g trimmed cut into 1 5cm dice
• 1 large zucchini trimmed cut into 1 5cm dice
• 2 tbsp extra virgin olive oil
• 250g cherry tomatoes halved
• 400g tin chickpeas rinsed drained
• 340g heinz gluten free penne
• 1 4 cup flat leaf parsley leaves chopped
• 2 tbsp chopped fresh chives
• 1 tbsp lemon juice
• 1 garlic clove crushed
• pinch of caster sugar
• 80g goats cheese crumbled

The Instruction of roasted vegetable chickpea pasta salad

• preheat oven to 190c 170c fan forced line a large baking tray with baking paper place capsicum eggplant and zucchini on prepared tray drizzle vegetables with 1 tablespoon of the olive oil roast for 15 minutes add tomatoes and chickpeas to tray return to oven for a further 10 minutes or until vegetables are tender
• meanwhile cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions or until al dente rinse briefly under cold running water drain well
• place the pasta roasted vegetables and chickpeas parsley and chives in a large bowl whisk together the remaining olive oil lemon juice garlic and sugar add to salad and gently toss to combine season with salt and pepper serve topped with crumbled goats cheese

Nutritions of Roasted Vegetable Chickpea Pasta Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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