We have a bottle of specialty olive oil from Israel in our pantry, and I love how it adds a touch of luxury to this dish.
The chickpeas add nutrient density, and the majority of the flavor comes from the parmesan (I used at least 1/2 a cup).
This dish makes for a relatively quick, easy and healthy weeknight meal. I also recommend it as a picnic lunch on a weekend.
1/2 pack spiral pasta
1 can chick peas
2 Roma-size tomatoes, cut into cubes
1/3 jar sliced olives
olive oil to taste
parmesan to taste
parsley for garnish
Bring water to a boil and cook the pasta until al dente. Drain and place in a large bowl. Mix in the rest of the ingredients and garnish with parsley.