Chickpea Pasta Salad

here is another quick summer side dish which can also be made head.

Chickpea Pasta Salad

Ingredients

4 cups of cooked Rotini pasta
1 can of chickpeas, drained and rinsed
1 1/2 cups of chopped cucumbers, seeds removed
1 1/2 cups of chopped red peppers
1 1/2 cups of chopped celery
4 green onions chopped from roots to green tips
1/4 cup of Italian parsley chopped
1/3 cup feta cheese, crumbled
2 tables spoons of chopped sorrel
1/4 cup olive oil
1/4 cup lemon juice, if using fresh also included the zest of one lemon
2 cloves of garlic minced
1 table spoons of fresh oregano chopped
pinch of cayenne pepper
salt and pepper to taste

Directions

Place olive oil, lemon juice, zest, garlic, oregano, cayenne pepper, salt and pepper: whisk together and set aside.

In another bowl place the balance of the ingredients and toss. Whisk dressing again and pour of salad, toss and place in the fridge for at least 2 hours before serving.

Enjoy cooking