2 (8 oz) boxes chickpea pasta shells

1 can black beans, drained and rinsed

1 can black-eyed peas, drained and rinsed

1 can sweet corn, drained

1 green bell pepper, diced

2 bell peppers (orange, red, or yellow), diced

1/2 red onion, diced

1 pint cherry or grape tomatoes, halved

1/4 cup chopped cilantro

2–3 limes, juiced

1/4 cup olive oil

1/4 cup red wine vinegar

1 tbsp maple syrup

6 oz feta cheese (regular or vegan)

Salt, to taste

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Boil water and cook pasta according to package directions, but 1–2 minutes less than recommended for firm texture. Drain and cool.
Dice the onion and bell peppers into even sizes. Halve the tomatoes and chop cilantro.
Drain and rinse the black beans, black-eyed peas, and corn.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, and maple syrup to make the dressing.
In a large bowl, combine cooled pasta, vegetables, beans, corn, tomatoes, and cilantro. Toss well.
Add dressing and feta cheese, then gently toss until evenly coated.
Season with salt to taste and serve chilled or at room temperature.