Beef, Chickpea and Feta Pasta Salad

Total time: 25 minutes
    Chock full of healthy foods: spinach, chick peas, herbs, feta and beef (yes, cheese and beef are healthy foods...) this salad really shouldn't taste nearly as good as it does.  You might want to make more - for leftovers!  You could use whole wheat pasta....

 Ingredients:

• 1 1/4 cups (4.2oz, 125gr) bite-size pasta, rigatoni, penne, etc.
• 10oz (300gr) flank steak,
• 1 3/4 cups (15oz, 450gr) chickpeas
• 4oz (120gr) feta cheese
• 4oz (120gr) spinach leaves
• 2 tbs snipped chives or garlic chives   substitute 1 tbs dried chives
• 2 tbs snipped basil                             substitute 1 tbs dried basil
• 5 large fresh mint leaves, snipped,  optional, substitute more basil
• 1 tbs ketchup
• 1 tbs soy sauce
• 1 tbs red wine vinegar
• 2 tbs olive oil
• 1 tsp chili powder
• 1 tsp dried oregano
• Vinaigrette:
• 1 tbs tomato paste   substitute ketchup
• 2 tbs Balsamic vinegar
• 2 tsp Soy sauce
• 6 tbs salad olive oil
• 1/4 - 1/2 tsp chili powder

 Instructions:

• Cook pasta according to package instructions.  When done, drain and put into a large serving bowl.
• Mix ketchup, soy sauce, vinegar, oil, chili powder and oregano for marinade. 
• Spoon marinade over steak and let marinate.
• Wash spinach if needed and tear leaves if large. 
• Drain and rinse chickpeas. 
• Cut feta into half inch cubes (1.25cm.) 
• Make vinaigrette: Put all ingredients in small bowl and whisk well to combine.
• Cook steak on barbecue grill or quickly sauté in nonstick skillet on stove.  Either way cooking time is 3 - 4 minutes over medium-high heat.  
• Remove and let rest. 
• Add herbs and spinach to pasta. 
• Add vinaigrette and toss well to coat. 
• Slice the steak diagonally across the grain. 
• Add steak to pasta along with chickpeas.  Toss well to coat. 
• Add feta and toss gently, just to combine.  Serve.

Note:  If using dried herbs rather than fresh add them to the vinaigrette.