SERVES 4-6
For the pasta:
1/2 cup chickpeas
1 box gluten free penne rigate
1/2 cup halved grape tomatoes
1/2 cup diced fresh mozzarella
1/2 cup peas, fresh or frozen
For the dressing:
3/4 cup extra virgin olive oil
Juice of 1 lemon
3/4 tsp garlic powder
3/4 tsp minced onion
1 tsp Italian seasoning
1 tsp sea salt