Pasta With Spinach, Chickpeas & Feta

8 oz uncooked spiral-shaped pasta
4 cups coarsely chopped fresh spinach leaves
1/3 cup crumbled feta cheese
1 Tbs olive oil
1 Tbs fresh lemon juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 19oz can chickpeas, drained and rinsed
2 cloves garlic, minced

1) Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.
2) When pasta is done, drain, and transfer to large bowl. Add remaining ingredients, and toss well. Serve right away.

Review: This was super easy to make. I used baby spinach, so I really didn't need to chop it. This was yummy and Mike raved about how much he liked it. Once again, I also had PLENTY of leftovers - my favorite part! Yumminess for lunch the next day!