Ingredients
Dressing
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1/3 cup extra virgin olive oil
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3 tablespoons red wine vinegar or lemon juice
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1 teaspoon Dijon mustard
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1/4 tsp Watkins Garlic Powder
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1 teaspoon Watkins Organic Oregano
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1 teaspoon Watkins Mediterranean Sea Salt
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Watkins Ground Black Pepper, to taste
Salad
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8 ounces pasta
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1 15-oz can chickpeas, drained and rinsed
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1 dry pint or 10 oz fresh tomatoes, diced or halved
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1 English cucumber, quartered and sliced
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1/2 red onion, finely diced
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1/2 cup olives, halved
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1/2–1 cup crumbled feta)
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1/3 cup fresh parsley, chopped
Instructions
Dressing
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In a resealable jar, combine olive oil, vinegar or lemon juice, Dijon mustard, garlic, oregano, salt, and ground black pepper.
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Seal jar with lid and shake vigorously.
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Set aside
Pasta
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Bring a large pot of salted water to a boil.
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Cook pasta according to package instructions.
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Drain and rinse with cold water
Assemble the Salad
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In a large bowl, combine pasta, chickpeas, tomatoes, cucumber, red onion, olives, feta, parsley..
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Drizzle the dressing over the top and toss gently until evenly coated.
For a main dish, top with grilled chicken or shrimp.
