Chickpea Macaroni Salad

Ingredients

• 1 can (15.5 oz) chickpeas, drained and rinsed
• 1 cup uncooked elbow macaroni
• 1/2 cup diced red onion
• 1/4 cup diced celery
• 1/4 cup diced bell pepper
• 1/4 cup diced cucumber
• 1/4 cup vegan mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions.
2. Meanwhile, in a large bowl, combine the chickpeas, red onion, celery, bell pepper, cucumber, mayonnaise, apple cider vinegar, lemon juice, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir to combine.
3. Once the macaroni is cooked, drain and rinse with cold water. Add to the chickpea mixture and stir to combine.
4. Serve immediately, or cover and refrigerate for up to 5 days.

Interesting Facts

• Chickpeas are a great source of protein and fiber, making this salad a great option for vegans and vegetarians.
• This salad is also gluten-free, making it great for those with food allergies.
• Adding mayonnaise to the salad helps to add creaminess and flavor.