Ingredients

• 1  14- to 16-oz. pkg. dried multigrain, whole wheat, or regular spaghetti
• 2  15- to 1--oz. cans chickpeas (garbanzo beans), rinsed and drained
• 1  16-oz. bag frozen peeled, cooked shrimp with tails, thawed
• 3  roma tomatoes, seeded and chopped
• 4  oz. feta cheese, crumbled (1 cup)
• 2  Tbsp. chopped fresh mint
• 1  tsp. finely shredded lemon peel
• 2  Tbsp. lemon juice
• 1  tsp. dried oregano, crushed
•   Lemon Wedges
•   Green olives (optional)
•   Olive oil

Directions

1. Cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add drained chickpeas and shrimp during the last 1 minute of pasta cooking time. Drain.

2. Return pasta mixture to pan. Stir in tomatoes, cheese, mint, lemon peel, lemon juice, oregano, and 1/4 teaspoon each salt and black pepper.

3. Serve with lemon wedges and green olives. Drizzle with olive oil. Makes 8 servings.