6 Servings 15 min Cook
4 1/4 Cup elbow shaped Macaroni
1 Cup Chickpeas
4 Medium whole (2-3/5" dia) Tomatoes
1/2 Cup, chopped Onions
2 Cloves, minced Garlic
1 Cup, crumbled Feta Cheese
1 Cup Olives
1 Tsp Salt
1 Tsp Pepper
8 Tbsp Olive Oil
4 Fl oz Lemon Juice
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.
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.
Mix macaroni with chickpea mixture.
Cover, and refrigerate for at least 30 minutes to blend flavors.