INGREDIENTS
1 cup
dry elbow macaroni
3/4 cup
chickpeas, drained and rinsed
1
jar quartered artichoke hearts
1/2 cup
chopped olives
1 tsp
dried oregano
4
sundried tomatoes, chopped
1/2 cup
crumbled feta cheese
1/8 tsp
red pepper flakes
1/8 tsp
black pepper
sea salt