3/4 cup short pasta (such as penne or fusilli)
1/2 cup chickpeas
1/2 cup arugula
1/4 cup crumbled Feta
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
Cook the pasta according to the package directions. Drain and rinse under cold water to cool; transfer to a bowl. Add the chickpeas, arugula, Feta, oil, and lemon juice and toss to combine.