Total Time: 45 minutes

Pasta salad vegetables with chickpeas can be a single plate meal for the diversity of the ingredients represented.


Ingredients for 4 people:

  • 3/4 pound fusilli
  • 4 ounces eggplant cut in cubes
  • 4 ounces zucchini cut in cubes
  • 4 ounces peppers in small pieces
  • 6 ounces tomatoes cut in cubes
  • 1/2 red onion sliced
  • 6 ounces chickpeas from a can
  • 1/2 cup olive oil
  • 1 tespoon oregano
  • 10 basil leaves



First roast eggplants, peppers and zucchini. Mix the vegetables in a bowl with 1 and a 1/2 tablespoon of oil, salt, pepper and thyme. Use a baking pan and roast them at 350F for about half an hour.

In the meantime you can cook the pasta and have it ready drained and cooled.

When the roasted vegetables are cooled, combine them with the rest of the vegetables. Combine the pasta as well an mix all adding oregano olive oil and basil leaves tearing by hand. Check for salt. Let rest a few minutes for the flavors to blend before serving.


Note: use you favorite herbs roasting vegetables or skip them. I hate to use ingredients from a can, but for that small amount, the cooking process for chickpeas is too long. You should soak them for two days before cooking. Vegetables will nor cook evenly. Zucchini and peppers will be a little crunchy when eggplants are fully cooked, but that won’t be bad. Oregano if fresh, better..

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