Chickpea Macaroni Salad

Ingredients

• Macaroni

  Dry, enriched

  4 ¼ cup elbow shaped or 446g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Feta cheese

  1 cup, crumbled or 150g

• Olives

  Ripe, canned (small-extra large)

  1 cup or 134g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Lemon juice

  Raw

  4 fl oz or 122g

Directions

1. Bring a medium saucepan of lightly salted water to a boil. Add macaroni, and cook 8 to 10 minutes, or until al dente. Rinse under cold water to chill, and drain.
2. Meanwhile, combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl. Set aside to marinate while the pasta is cooking.
3. Mix macaroni with chickpea mixture. Cover, and refrigerate for at least 30 minutes to blend flavors. Enjoy!