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‘Mad About Macaroni’ Salad

1 1/4 cups dried macaroni
1 Tbsp. margarine
1 can chickpeas
6-8 Tbsp. vegan mayonnaise
1 small onion, diced
1 stalk celery, chopped
Onion salt, to taste
Dash of dill

• Boil the macaroni in salted water until done, drain, and toss with the margarine until coated.
• Pour the liquid off the chickpeas, saving 1 to 2 Tbsp.
Mash the chickpeas and mix them with the remaining ingredients, then add to the macaroni and gently mix. Serve lukewarm.

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    • Mia says:

      This is awesome! I served on a bed of spinach with cayenne sprinkled on it. Absolutely loved.

    • Tina Westfall says:

      I’m a vegetarian and will never eat meat at all. I do not approve or ever will of any animals being killed for whatever reason. I am a Christain.

    • Boe Devi says:

      The best mayo: Follow Your Heart The Grapeseed Oil Vegenaise. I got it at Whole Foods. Enjoy!

    • Boe Devi says:

      The best mayo: Follow Your Heart Grapeseed Oil Vegenaise. You really can’t tell that it’s not the traditional mayo. I got it at Whole Foods. Enjoy!

    • Judy Patteson says:

      I love this recipe especially with whole wheat low carb macaroni..

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