Penne with Chickpeas, Feta and Tomatoes

I scored a super cheap subscription to Cooking Light and this recipe come from my first issue (March 2010). I wanted a fun new lunch recipe to try and to share with a friend and this one caught my eye. In the magazine it is described, "salty feta, sweet cherry tomatoes, and nutty chickpeas combine for a hearty Greek-inspired pasta dish." I thought it was really easy and really different and really GOOD! It would be great as a dinner dish as well and some grilled chicken would be a nice addition.

-8 oz uncooked penne (I used gluten-free rice penne)
-2 T olive oil
-1/2 c. chopped shallots (I used green onion)
-3 garlic cloves, minced
-1/2 c. chopped red bell pepper
-1 (15 oz) can chickpeas, rinsed and drained
-3 c. halved cherry tomatoes (I quartered some of mine)
-3/4 c (3 oz) crumbled feta cheese
-1/3 c. small fresh basil leaves (I didn't have and sprinkled generously with oregano)
-1/2 t. salt
-1/2 t. grated lemon rind (I squirted lemon juice in it)
-1/4 t. ground black pepper

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