1 lb spaghetti
1 (15 oz can) chickpeas, rinsed, drained
1 (16 oz bag) frozen, peeled, deveined shrimp, thawed
3 large Roma tomatoes, chopped
1 cup crumbled reduced-fat feta cheese
1 tsp. grated lemon peel
2 tbsp. lemon juice
1 tsp. dried oregano

Cook pastas directed, adding chickpeas and shrimp the last minute of cook time. Drain, return to pot.

Stir in tomatoes, feta cheese, lemon peel, lemon juice, oregano and a dash of salt and pepper. Toss gently to coat.

Submitted by: Sherry Monfils