Chickpeas and Pasta salad

  • 1l (4 cups) cooked corkscrew pasta, drained and cooled
  • 1 can (540 ml/19 oz) chickpeas, drained and rinsed
  • 375 ml (1 1/2 cups) chopped celery
  • 375 ml (1 1/2 cups) shredded carrots
  • 2 sweet red peppers, chopped
  • 4 green onions, finely chopped
  • 50 ml (1/4) crumbled feta cheese
  • 75 ml (1/3 cup) light Greek salad dressing

1.  In a large bowl, combine pasta, chickpeas, celery, carrots, red peppers, green onions, and feta.  Toss lightly to mix well.  Add dressing and toss to coat well.

Make ahead: pasta mixture can be prepared a day in advance.  Refrigerate overnight an toss with dressing before serving.

 

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