• 1 cup macaroni
• 1 (19 ounce) can chickpeas (garbanzo beans), drained
• 4 tomatoes, chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 6 ounces feta cheese, crumbled
• 1 cup pitted black olives
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice

Directions

1. Bring a medium saucepan of lightly salted water to a boil.
2. Add macaroni, and cook 8 to 10 minutes, or until al dente.
3. Rinse under cold water to chill, and drain.
   Meanwhile, combine the chickpeas, tomatoes, onion, garlic, feta cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl.
4. Set aside to marinate while the pasta is cooking.
5. Mix macaroni with chickpea mixture.
6. Cover, and refrigerate for at least 30 minutes to blend flavors.