Nutrition Facts**

Instructions

• STEP 1

  Fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

  • ½ tsp salt
  • 5 oz rotini pasta

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • ½ lemon
  • ½ English cucumber
  • ½ yellow bell pepper
  • 1 pint grape tomatoes
  • ½ small bunch Italian (flat-leaf) parsley

• STEP 3

  Zest and juice lemon into a medium bowl.

• STEP 4

  Peel and mince garlic. Add to the bowl with the lemon along with oil and spices. Whisk to combine the dressing.

  • 2 cloves garlic
  • 1 ½ tbsp extra virgin olive oil
  • 1 tsp oregano, dried
  • ½ tsp salt
  • ⅛ tsp black pepper

• STEP 5

  Drain and rinse chickpeas in a colander. Place chickpeas in a small bowl along with ⅓ of the dressing; stir to combine and set aside to marinate. (Reserve bowl with remaining dressing for the salad.)

  • 1 (15 oz) can garbanzo beans (chickpeas)

• STEP 6

  Meanwhile, peel and mince shallot. Add to the bowl with the remaining dressing.

  • 1 shallot

• STEP 7

  Trim and large dice cucumber. Add to the bowl.

• STEP 8

  Trim, seed, and large dice bell pepper. Add to the bowl.

• STEP 9

  Halve tomatoes crosswise and add to the bowl.

• STEP 10

  Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

• STEP 11

  When the pasta is done, drain and rinse under cold water to cool. Add to the bowl, along with the feta, and stir to combine the pasta salad.

  • ½ (4 oz) pkg crumbled feta cheese

• STEP 12

  To serve, divide pasta salad between plates or bowls and top with marinated chickpeas. Enjoy!