Chickpea, Tomato, and Feta Pasta Salad
Cook pasta according to package directions drain. Rinse under cold running water to cool quickly drain again.
Transfer cooked pasta to a large bowl. Stir in tomatoes, cucumber, and shallot.
In a screw-top jar, combine oil, the zest and juice of the lemon, oregano, salt, and pepper. Cover and shake well. Drizzle dressing over pasta mixture toss gently to coat.
To serve, sprinkle salad with cheese and Spicy Roasted Chickpeas.
For the Spicy Roasted Chickpeas: preheat oven to 450°F. In a medium bowl, combine 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained; 3 tablespoons olive oil; 1/2 teaspoon salt; and 1/4 teaspoon cayenne pepper. Line a 15x10x1-inch baking pan with Reynolds Wrap® Aluminum Foil. Spread garbanzo beans in an even layer in the prepared pan. Roast 25 to 30 minutes, or until garbanzo beans are browned and crisp. Cool 5 minutes. Store in an airtight container if not using immediately.