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Enter Here● 1 lb. macaroni noodles
● 1 (15 oz) can chickpeas, drained and rinsed
● 1 cup frozen peas, thawed
● 2 stalks celery, chopped
● 1 large red bell pepper, chopped
● 1/2 medium red onion, chopped
● 1/4 cup roughly chopped dill
● 1/2 cup unsweetened dairy-free yogurt
● 1/2 cup vegan mayonnaise
● 1/2 lemon, juiced
● 2 tsp. Dijon mustard
● 1 tsp. garlic powder
● Kosher salt and freshly ground black pepper, to taste
1. Bring a large pot of salted water to a boil over high heat. Cook macaroni according to package directions. Drain macaroni and rinse with cold water.
2. In a large bowl, using the tines of a fork, coarsely mash chickpeas. Add macaroni, peas, celery, bell pepper, red onion and dill. Mix in yogurt, mayonnaise, lemon juice, mustard and garlic powder until combined. Season with salt and pepper.
3. Store refrigerated in an airtight container until ready to serve.
