INGREDIENTS
•
1 pound penne pasta, cooked according to package instructions
•
1 can chickpeas, drained and rinsed (garbanzo beans)
•
1 large cucumber, chopped
•
½ cup sun dried tomatoes, roughly chopped (dried, not packed in oil)
•
½ red onion, diced
•
2 cups baby spinach leaves
•
½ cup shaved parmesan
•
⅓ cup olive oil
•
1 tablespoon garlic powder
•
1 tablespoon Italian seasoning
•
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
•
salt and pepper to taste