Ingredients
1/2 can chickpeas, drained
2 cups shell pasta
1 cup vegetable stock
3 cups water
6 tbsp feta cheese
1/2 cup cherry tomatoes, sliced in half
Dressing
1 tbsp water
1 clove garlic, chopped
juice from 1/2 large lemon
1 tbsp extra virgin olive oil
2 tsp dijon mustard
2 green onions, chopped (light green and white parts)
ground pepper
Add shells and cook accordingly
Drain and allow to cool
In a large bowl, whisk water, oil, mustard, lemon juice, garlic and onions
Taste test and fiddle accordingly
Season with pepper (no need for salt because of the feta)
Add tomatoes, chickpeas, and feta
Toss in pasta
Enjoy!
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