By David Gillick
In a large pot of boiling water, cook the pasta for 10 minutes, drain and leave to cool.
In a large bowl, combine the chickpeas, peppers, tomatoes, cucumber, feta cheese, onion, olives, parsley and the pasta. For the dressing mix all ingredients in cup, add to the bowl and gently stir.
Serve straight away, or cover and place in the fridge, consumer within 2 days.