INGREDIENTS
16 ozs
pasta
15 ozs
canned chickpeas
6 ozs
black olives
1
bell pepper
1 small
red onion
1 1/2 cups
cherry tomatoes
1/2 large
cucumber
1 serving
vinaigrette
3 tbsp
extra virgin olive oil
1/4 cup
apple cider vinegar
1 tsp
oregano
1/2 tsp
garlic powder
1 pinch
red pepper flakes
1 pinch
Salt & Pepper
1
juice of lemon