Fresh and Light Roasted Chickpea Pasta Salad

"While I take a lot of photos of food, this colorful bowl was one of my favorites! Greens, some late summer staples like tomatoes and peppers, avo, pasta, and chickpeas! Fresh, light, and totally yum."
-- @wellandfull

A Note from Feedfeed

Packed with veggies, this pasta salad has crispy roasted chickpeas and creamy avocado.  You'll want to make this all year round, and it's the perfect recipe to customize yourself when you're looking to clear out your fridge at the end of the week!

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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 1

Recipe Card


  • 1/2 cup chickpeas
  • 1 teaspoon flavorless oil, such as avocado oil or grapeseed oil
  • Pinch of paprika
  • Pinch of pepper
  • Pinch of salt
  • 1/2 cup cooked pasta
  • 1/2 cup spinach
  • 1/2 avocado, sliced
  • 5 cherry tomatoes, halved
  • 3 mini multi color peppers, sliced into rings
  • 1 tablespoon chopped red onion
  • 5 snow peas, sliced in half
  • 1/2 tablespoon hemp seeds
  • Drizzle of olive oil
  • Sprinkle of lemon juice
  • Salt and peppe, to taste


  • Step 1

    Preheat the oven to 375℉ and line a rimmed baking pan with parchment paper.

  • Step 2

    Toss the chickpeas with 1 teaspoon oil, paprika, salt, and pepper. Transfer to the pan and roast for about 30 minutes until crispy.

  • Step 3

    To assemble the salad, layer the spinach, cooked pasta, tomatoes, peppers, avocado, snap peas, chopped red onion, roasted chickpeas, and hemp seeds in a bowl. Drizzle with a bit of oil and lemon juice. Sprinkle with salt and pepper to taste.