Macaroni Salad with Chickpeas

Spring is here and in Texas the weather is starting to get warm.  I have been trying to come up with a bunch of healthy options for outdoor parties.  I already have my Dairy Free Potato Salad and my Pineapple Mango Salsa.  Now I have a macaroni salad to add to the list.

salad with watermark

Most traditional macaroni salad is swimming in mayo.  Not this.  This is another meal that is really easy to put together.  I used brown rice pasta for this recipe so it is gluten free as well.  Since I added the chickpeas,  it can be a complete meal and not just a side dish.  The golden balsamic and the pomegranate molasses give it a slightly sweet taste.  Both really make the dish.  You can find the pomegranate molasses at most health food stores.

Macaroni Salad with Chickpeas

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!