Chickpea “tuna” and macaroni salad

This recipe was made on a whim and then I ended up making it twice in one day. Yeah, it was pretty good, and although I am making a cookbook at the moment, it didn’t really fit with the rest of the recipes in that book so I get to share this one with you right away. Lucky you right? So keep in mind that this recipe is more of a comfort food then it is a health food, but it is still delicious! Adjust the flavors if you really need to, but it’s great the way it is.

You will need:

  • 1 15oz can of chickpeas
  • 1 cup of pasta (cooked)
  • 1/4 cup of vegan mayo + 2 tbsp
  • 1/4 cup of chopped dill pickle (heaping)
  • 1/4 cup of chopped red onion
  • 1/4 cup of diced celery
  • 1 tsp of salt
  • 1/4 tsp of black pepper
  • 1 tbsp. of nutritional yeast
  • 1/2 tsp parsley
  • 1/2 tsp of old bay seasoning
  • 2-3 chopped scallions (optional)


  1. Start by cooking your 1 cup of pasta and letting it drain and cool.
  2. Drain your can of chickpeas and place them in a medium sized bowl and mash with a fork.
  3. Chop your pickles, red onion and celery and put it in the bowl with the mashed chickpeas.
  4. Add in your mayo, pasta, salt, pepper, nutritional yeast, parsley and old bay seasoning and stir until completely mixed.
  5. Taste and adjust anything as needed. Serve on a wrap, bread or with crackers or chips. For extra flavor add to the fridge for up to 30 minutes.

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