greek chickpea pasta salad

Today I want to show you guys a new lunch favorite.  I made this light and delicious greek chickpea pasta salad on Sunday night, and I plan to munch on it every day this week.  I originally found this recipe at one of my favorite spots, eatliverun, and it came out tasting great.  Here's how to make it!

Greek Chickpea Pasta Salad

Ingredients:
1 cup dry pasta (I used rotini)

• ¾ cup chickpeas, drained and rinsed
• 1 6-oz jar quartered artichoke hearts
• ½ cup chopped olives
• 1 tsp dried oregano
• 4 sun-dried tomatoes, chopped
• ½ cup crumbled feta cheese
• 1/8 tsp red pepper flakes
• 1/8 tsp black pepper
• pinch of sea salt
• 
  Directions:
  1) Cook you pasta according to package directions (mine went in the pool for 10 minutes).  Drain the pasta and set aside to let it cool.

2) In a big bowl, mix together the chickpeas, artichoke hearts, chopped olives, oregano, sun-dried tomatoes, feta cheese, red pepper flakes, salt, and pepper.

3) Stir in the cooled pasta.

Viola!  This stuff is literally as easy as 1, 2, 3!  Like I said, it's great for a light lunch or as a side dish for a summer potluck or picnic.  I'm linking up for taste of tuesday with Jessica and Ashley.  Won't you come and join us?!