Fall 2014 Poultry Press
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Vegan Recipe Corner
Macaroni and Chickpea Salad

Recipe from Instead of Chicken, Instead of Turkey: A Poultryless “Poultry” Potpourri by Karen Davis

Serves 4. This will remind you of egg salad.

  • 1 (18 ounce) can of chickpeas, or 2 cups cooked

  • ½ cup Vegan Mayonnaise

  • ½ cup onion, chopped

  • ½ cup celery, chopped

  • ½ cup red bell pepper, chopped (optional)

  • ½ cup scallion, chopped (optional)

  • ½ teaspoon garlic powder

  • 1 teaspoon dill leaves, crushed, or dill seed as desired

  • 1 tablespoon soy sauce

  • 2 cups cooked macaroni


Mash the chickpeas with a fork, and mix with mayonnaise, onion, celery, garlic powder, dill, and soy sauce in a bowl. Add the cooked macaroni and mix it all together. Enjoy!

macaroni and chickpea salad
Photo by Liqin Cao
Fall 2014 Poultry Press