CHICKPEA MACARONI SALAD
1 cup uncooked, gluten-free macaroni pasta
1 (19-ounce) can chickpeas, rinsed and drained
4 tomatoes, chopped
1 red onion, chopped
1 clove garlic, minced
6 ounces vegan cheese (optional)
1 cup pitted black olives
1 teaspoon sea salt
1/2 teaspoon black pepper
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
Cook pasta until al dente in a large pot of salted, boiling water. Drain, and rinse under cold water.
In a large bowl, combine the pasta, chickpeas, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil, and lemon juice. Toss together, and refrigerate until chilled.
- Caro Doss