Ingredients:
1/4 cup red wine vinegar
1 -2 garlic cloves, chopped
3 tablespoons olive oil
4 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
3/4 chopped Italian parsley
2 (19 ounce) cans chickpeas, drained & rinsed
1 -2 teaspoon salt
fresh ground pepper
1 lb penne pasta
1/2-1 cup crumbled feta cheese (optional)
Directions:
Whisk together vinegar and garlic, followed by oil.
Stir in rosemary and parsley and toss with chickpeas.
Season with salt and pepper.
Marinate 30 minutes.
Cook pasta until just tender; drain.
Toss with chick pea mixture and feta cheese (if desired).
Check seasoning and add more vinegar or oil if needed.
Serve warm or at room temperature.
Servings: 8-10
Time preparation: 15 min.
Time total: 27 min.