- 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.
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