'Greek' Spaghetti

I came up with this recipe a couple months ago and have slowly changed a bit or added more since then. I think I've perfected it, though, because last night's dinner was gooood. It is incredibly simple and quick to make, and it'll leave you with delicious leftovers for lunches during the week. I find it is just as good cold fresh out of the fridge, so no gross work microwave needed!

What you will need: 

• 1 can pitted black olives
• 1 can chickpeas
• 2 medium tomatoes
• 1 shallot
• 1 cup feta cheese
• spaghetti noodles
• salt and pepper 
• olive oil 

1. Heat olive oil in a skillet on medium heat
2. Slice your shallot up into small slivers
3. Add the sliced shallot to your skillet and let it cook for a couple of minutes or until it starts to slightly brown, then turn off heat
   
4. Boil water and add spaghetti noodles to cook
5. Drain your olives in a strainer over the sink 
6. Slice your olives and two tomatoes up into small pieces 
   
7. Drain your chickpeas in a strainer over the sink and let them sit there until you need them
   
8. After your spaghetti is done cooking, drain the water from it, add it back to the pot and drizzle olive oil into it. 
9. Sprinkle salt and pepper over the pasta and stir 
10. Throw all the rest of your ingredients into the pot: sliced olives, tomatoes, chick peas, shallot, feta cheese 
11. Mix it all together and serve!