1 c. elbow macaroni, uncooked
15-oz. can garbanzo beans, drained and rinsed
2 c. tomatoes, diced
1 c. celery, diced
1/2 c. red onion, diced
1/3 c. olive oil
1/4 c. lemon juice
2 T. fresh parsley, chopped
2 t. ground cumin
2 t. salt
1/2 t. pepper
Cook macaroni according to package directions; drain and rinse in cold water. Transfer macaroni to a large bowl. Add remaining ingredients; stir to mix well. Cover and chill at least one hour before serving. Makes 6 servings.
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