For this one-pan dinner, cook chickpeas and shrimp with the pasta. Stir fresh tomato, mint, lemon peel, and feta into the hot spaghetti and serve.
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.
Return pasta mixture to pan. Stir in tomatoes, cheese, mint, lemon peel, lemon juice, oregano, and 1/4 teaspoon each salt and black pepper.
Serve with lemon wedges and green olives. Drizzle with olive oil. Makes 8 servings.