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!

Similar Foods

• Chickpea Quinoa Salad Salad
• Chickpea Salad
• Garbanzo Salad
• Chickpea Salad Sandwich
• Chickpea Salad Wraps
• Greek Chickpea Salad