Spring Chickpea and Feta Pasta Salad

Spring is finally here! Farmers markets, horse races, sandals, and fresh recipes! I tried a pasta at a sandwich shop that I really enjoyed, so I recreated it with a few more ingredients. This recipe is simple, but has a lot of flavor. We ended up adding some roasted chicken to it on day two to pump it up for a main course at lunch. Serves 8

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

In a pot, boil water and vegetable stock together
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!