Cook pasta according to package directions. Reserve 1/4 c.
cooking liquid,then drain.
Heat large skillet over medium high. Add oil to pan; swirl to
coat. Add shallots and garlic; sauté 45 seconds, stirring
constantly.
Stir in bell pepper and chickpeas; sauté 2 minutes, stirring
occasionally.
Add tomatoes; sauté 2 minutes.
Stir in pasta and reserved cooking liquid; cook 1 minute or until
thoroughly heated.
Remove from heat. Add feta and remaining ingredients; toss to
combine.
