1/4 cup shredded cheese (try cheddar, Monterey Jack, parmesan or feta)
Instructions
Combine tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a medium bowl. Let sit for 15 minutes.
Stir in chickpeas.
Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain.
Toss with pasta with chickpea sauce, sprinkle on cheese, and serve.