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Greek Chickpea Pasta Salad
- 1 cup dry elbow macaroni
- cup chickpeas, drained and rinsed
- 1 6-oz jar quartered artichoke hearts
- cup chopped olives
- 1 tsp dried oregano
- 4 sundried tomatoes, chopped
- cup crumbled feta cheese
- 1/8 tsp red pepper flakes
- 1/8 tsp black pepper
- pinch of sea salt
Directions:View on PBS Food
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