Spring Chickpea Pasta Salad

Ingredients

• •1 cup canned chickpeas, rinsed and drained
• •1 Tbsp extra-virgin olive oil
• •1 1/2 Tbsp lemon juice
• •1 clove garlic, minced
• •1 tsp fresh rosemary, finely chopped
• •1 Tbsp fresh parsley, finely chopped
• •1/2 tsp salt
• •freshly ground black pepper
• •1 cup uncooked small pasta (such as tiny bowties/farfalline/small elbow macaroni/orzo)
• •1/2 cup cherry tomatoes, halved or quartered
• •1/2 cup snowpeas, cut bite-sized
• •1 oz fresh goat cheese (or feta cheese)
• •salt
• •pepper
• •4 radishes, halved and thinly sliced

Steps

1. 1Combine all the marinated chickpea ingredients and toss well. Let marinate, covered, in the refrigerator overnight or up to 4-5 days.
2. 2Cook the pasta in salted water. Add the snow peas at the last minute or two to cook them too. Drain the pasta well.
3. 3Toss the still hot pasta with the marinated chickpeas, including the marinade, and all remaining ingredients. Taste and season if needed. Let cool completely.