- 8 cups coarsely chopped spinach
- 8 cups hot cooked cavatappi
- 1 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (19 ounce) cans chickpeas (garbanzo beans), drained
- 4 cloves garlic, crushed
- freshly ground black pepper
- lemon wedges (optional)
- Combine first 10 ingredients in a large bowl; toss well. Garnish with lemon wedges, if desired.