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Ingredients
4 c. cooked corkscrew pasta, drained & cooled          
4 green onions, chopped
1-15 oz can chickpeas, rinsed and drained             
1 ½ c. sweet red pepper, chopped
1 ½ c. celery, chopped                                                  
¼ c. feta cheese, crumbled
1 ½ c. carrot, shredded
1/3 c. light Greek salad dressing
 
Directions
In a large bowl, combine pasta, chickpeas, celery, carrot, red pepper, onion and feta cheese; toss lightly to mix well.
Add dressing to pasta mixture and toss to coat well. Serve.
Pasta mixture can be made a day in advance. Keep in fridge overnight and toss salad with dressing before serving.