Moroccan Pasta Salad

I got this recipe from my aunt. It's great for party's, potluck's or pack lunches. The best part about this recipe is that the dressing is so simple and healthy, yet delicious! It's quite a large recipe, so you may want to only make half depending what you're making it for.

What you'll need
450g Penne pasta (about 5 cups before cooking)
4 Sweet peppers, preferably a mix of yellow, red and green
4 Carrots
1 Red onion
1 small bunch fresh parsley, chopped
2 tbsp Olive oil
1 1/2 tsp Ground cumin
2 Garlic cloves, minced
1/4 cup Freshly squeezed lemon juice (about 1 lemon)
2 tsp Salt
1/2 tsp Cayenne pepper
540 ml can Chickpeas

How to
1.  Bring a large pot of salted water to a boil over high heat. Cook pasta, uncovered, according to package directions until al dente, about 12 minutes.

2.  Meanwhile, seed and julienne peppers. Slice carrots and onion into thin strips.

3.  Heat oil in pan over medium heat. Add the garlic and fry for about 1 minute. Sprinkle cumin over the garlic. Add the vegetables. Stir often, until onion softens, about 10 minutes.

4.  Remove pan from heat and stir in juice, salt and cayenne. When pasta is cooked, drain and rinse with cold water. Immediately toss with warm vegetable mixture, parsley and drained chickpeas.

5.  This salad can be served at room temperature or chilled. Salad will keep well, covered and refrigerated for up to 2 days. Serves 16.