Pasta Salad with Chickpeas

Pasta Salad with Chickpeas

Made by: Martin Connelly

*Measurements vary depending on taste.

4 cups cooked rotini
1/4- 1/3 cup olive oil
4 -10 cloves garlic (crushed or chopped fine)
1 cup raisins
1 - 2 cups chick peas
1-2 tomatoes (diced)
2 1/2 Tbs balsamic vinegar or to taste
3 pinches of Green Herbs (basil, oregano, parsley, rosemary)
Liberal amounts of shredded Parmesan cheese

Cook and drain the pasta.  While pasta is cooking, cook garlic and chickpeas in a skillet with the garlic and a bit of the olive oil.  Add to the noodles with the diced tomatoes and the rest of the olive oil.  Add the raisins, herbs and the vinegar.  Toss the salad.  Sprinkle with cheese and toss again.  If you like cheese, add some more on top.