Shrimp, Chickpea, and Feta Cheese Nests

1 14-16 oz. pgk. Dried Multigrain, Whole Wheat, or Regular Spaghetti
2 15-16 oz. cans Chickpeas (Garbanzo Beans), Rinsed and Drained
1 16-oz. Bag Frozen Peeled, Cooked Shrimp with Tails, Thawed
3 Roma Tomatoes, Seeded and Chopped
4 oz. Feta Cheese, Crumbled (1 cup)
2 Tbsp. Chopped Fresh Mint
1 tsp. Finely Shredded Lemon Peel
2 Tbsp. Lemon Juice
1 tsp. Dried Oregano, Crushed
Lemon Wedges
Green Olives (optional)
Olive Oil

Cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add drained chickpeas and shrimp during the last 1 minute of pasta cooking time. Drain. Return pasta mixture to pan. Stir in tomatoes, cheese, mint, lemon peel, lemon juice, oregano, and ¼ teaspoon each salt and black pepper. Serve with lemon wedges and green olives. Drizzle with olive oil.