Chickpea Pasta Salad
1/3 - 1/2 box orzo
16 oz can chickpeas
1 lb bag frozen peas
1.5 - 2 lb bag frozen corn
3 - 4 tablespoons olive oil
In a large saute pan or wok, heat oil and a lot of basil (its hard to overdo it with this spice in this dish). Dump in chickpeas, and chickpea liquid. Reduce heat and simmer over low-medium. Add a few shakes of salt.
In another large pot, boil water for frozen veggies. Boil peas and corn for about 5 minutes. Strain and add to chickpeas.
In the meantime, in another pot, boil water for pasta. Cook according to directions on package.
Cook chickpeas, peas, and corn together until everything is fully cooked and tender. Make sure you add lots of seasoning (once you add the pasta, it will become bland again if you haven't added enough basil and salt).
Drain water from pasta and mix into veggie mixture.
Serve hot or cold.