Posted by Melissa Kinghttps://mywholefoodlife.com/2013/05/01/macaroni-salad-with-chickpeas/

Macaroni Salad with Chickpeas

Prep Time 15 min Cook Time 15 min

Ingredients

  • 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

Instructions

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

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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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