Portion Size: 1/2 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. macaroni
2 (19 ounce) can chickpeas (garbanzo beans)	Drained and rinsed
4 tomatoes	Washed, trimmed and chopped
1 onion	Peeled, washed, and chopped
1 clove garlic	Peeled, washed, and minced
12 oz. shredded  light cheddar cheese
1/2  cup pitted black olives	Sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/2 cup fresh lemon juice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring a large pot of  water to a boil.
2	Add macaroni, and cook 8 to 10 minutes, or until al dente.
3	Rinse under cold water to chill, and drain.
4	Meanwhile, combine the chickpeas, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil, and lemon juice in a large bowl.
5	Set aside to marinate while the pasta is cooking.
6	Mix macaroni with chickpea mixture.
7	Cover, and refrigerate for at least 30 minutes to blend flavors.