Preheat the oven to 400F and prepare a baking tray with parchment paper.
Add the cubed zucchini, olives, artichokes, cherry tomatoes, and garlic cloves to the prepared baking tray.
Drizzle the olive oil on top and season with the salt and cracked black pepper.
Bake for 18 – 24 minutes until roasted, tender, and golden brown.
Remove from the oven and allow to cool slightly.
While the vegetables roast, cook the gnocchi or penne according to the instructions on the package. Allow to cool.
If using gnocchi, after boiling, add to a large pan over high heat with 1 knob of unsalted or herb butter. Cook and flip until golden brown. Season with salt, pepper, and your preferred spices. Set aside.
Drain and rinse the chickpeas. Set aside.
In a small bowl, mix and combine all of the ingredients for the dressing. Set aside.
In a large bowl, combine ALL of the ingredients.
Mix to combine and adjust seasoning to taste.
Serve this with extra herbs or feta on top and enjoy!
Video
Notes
NOTES
Replace the feta cheese with your favorite dairy-free substitute!
This salad is amazing- roast your veggies over a campfire or on the barbeque for extra deliciousness!
We used gluten-free gnocchi and pasta for this recipe BUT you can use any option you wish and meets your needs! You can swap the penne pasta shape you wish!
If you’re feeling REALLY ambitious, use homemade gnocchi! YUM!
Add in any of your favorite vegetables to roast alongside the ones we picked, and customize it!
Salad can be kept in the fridge in an airtight container for 3 – 5 days