Averie Cooks

0 Cook pasta according to package directions, drain, place in a very large bowl; set aside. While pasta is boiling, begin cooking the chicken.
1 To a large skillet, add 4 tablespoons oil, chicken, and cook over medium-high heat for about 6 to 7 minutes, or until done, flipping intermittently so all sides cook evenly.
2 Add the chickpeas and evenly sprinkle with the lemon pepper seasoning, oregano, salt, pepper, and stir to combine. Cook for about 1 minute. If mixture looks dry, add additional olive oil, to taste.
3 Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
4 Transfer the chicken and chickpea mixture to the very large bowl with the cooked pasta.
5 Add the spinach and stir to combine. It will look like a lot but it will wilt dramatically as it warms from the carryover heat of the pasta and chicken.
6 Add the red bell peppers, cucumbers, onions, basil, lemon juice, and stir to combine. If the mixture looks at all dry, add more olive oil, to taste. I added another 3-4 tablespoons.
7 Taste the pasta salad, and based on personal preference, add additional lemon pepper, salt, pepper, etc., to taste. Don't be afraid to add salt and pepper; this is a very large quantity of food and you don't want it to be bland.
8 Optionally, add the feta (note if you don't want it to melt, wait before adding it until the mixture cools down), and serve, or if desired, chill it before serving. Pasta salad will keep airtight in the fridge for 5 days and can be served warm, at room temp, or chilled.