Macaroni Salad with Chickpeas

Prep Time 15 min Cook Time 15 min


  • 2 cups cooked macaroni (I used brown rice pasta)
  • 1 cup cherry tomatoes halved
  • 1/4 cup chives chopped
  • 1 yellow pepper rough chopped
  • 1 can or 2 cups chickpeas
  • 2 T golden balsamic vinegar
  • 1 1/2 tsp pomegranate molasses
  • 1 T avocado oil
  • salt to taste


  1. Cook the macaroni according to the box instructions. 
  2. Let cool. 
  3. Add all the ingredients in one bowl and mix to serve.


Recipe Notes

This just gets better as it marinates in the fridge. I like it better the next day. It should keep for about a week. We got about 4 servings out of this. Enjoy!

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