Macaroni and chickpeas

Who needs all that cheesy fat? This recipe, which evolved out of a pasta salad, layers flavors for a bright and punchy but still comforting food.

Elbow room: no cheese...or nutritional yeast.

Elbow room: Comfort, and lots of flavor

6 oz. elbow macaroni
1 15 oz. can chickpeas, drained
3 sundried tomatoes, minced
3 black olives, minced
1 T minced red onion
1 T vinaigrette
1 T olive oil
2 T lemon juice
salt and pepper to taste
breadcrumbs
Serves 2

Combine all dry ingredients but macaroni in food processor or mash with potato masher. Toss in cooked macaroni, along with vinaigrette, olive oil, and lemon juice. Season with salt and pepper and top with breadcrumbs.

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4 thoughts on “Macaroni and chickpeas

  1. Thank you for your comment. I think it’s moist enough with 1/4 cup of liquid (lemon juice, oil, vinaigrette). Perhaps the breadcrumbs could dry it out, but I recommend using them sparingly, more for presentation than texture.

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