About this recipe:This is a Greek-inspired pasta salad that is perfect for summer lunching, picnics, packed lunches, barbecues and more. It is also wonderful with chopped fresh mint, if you have some to hand.
1 1/2 (400g) tins, drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
150g feta cheese, crumbled
140g pitted black olives
1 teaspoon salt
1/2 teaspoon ground black pepper
120ml olive oil
60ml fresh lemon juice
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Method Prep:10min › Cook:10min › Ready in:20min
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.
Bring a saucepan of lightly salted water to the boil. Add macaroni, and cook 8 to 10 minutes, or until al dente. Rinse under cold water to chill, and drain.
Mix macaroni with chickpea mixture. Cover, and refrigerate for at least 30 minutes to blend flavours.