1 cup dried pasta, I like Jovial's brown rice (plus reserve some pasta water)
¼ cup chickpeas, cooked and drained
¼ cup peas
¼ cup chopped or crumbled feta
a few handfuls of fresh leafy herbs (parsley, basil, tarragon or mint are all good choices)
Instructions
In a small bowl whisk the dressing ingredients together. (I like to let the smashed garlic sit in the dressing while I prepare the rest of the dish and then I remove it before pouring).
Cook your pasta in salty water until al dente. Toss the warm pasta together with the chickpeas, peas, feta, and most of the dressing. Add a little bit of pasta water if necessary to create a creamy consistency. Toss in the herbs and as much of the remaining dressing as you like. Taste and adjust seasonings.
Let it sit for at least 15-20 mins for best flavor. Serve at room temperature.
Notes
Roasting the chickpeas is a nice addition - cook in a pan over high heat with olive oil, salt & a little garlic. Set aside until ready to incorporate.
Recipe by Love and Lemons at https://www.loveandlemons.com/pea-chickpea-pasta-salad/