Chickpea Macaroni Salad

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

½ teaspoon ground black pepper

½ cup olive oil

¼ cup fresh lemon juice

Bring a medium saucepan of lightly salted water to a boil. Add macaroni, and cook 8 to 10 minutes, or until al dente. 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. Set aside to marinate while the pasta is cooking.

Mix macaroni with chickpea mixture. Cover, and refrigerate for at least 30 minutes to blend flavors.