- 3 oz whole wheat pasta
- 15 ounce can chickpeas (garbanzo beans), drained
- 10 grape tomatoes, cut in half
- 1 small shallot, chopped
- 1 small clove garlic, minced
- 10 black olives, pitted and halved
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
1. Cook the pasta in plenty of boiling, salted water until al dente. Drain.
2. Combine chickpeas, tomatoes, onion, garlic, feta cheese, and olives.
3. Add olive oil and lemon juice.