Recipe: Chicky Peas and Macaroni Salad

I like the idea of macaroni and potato salad, and sometimes I’ll even eat it. But I do not like mayonnaise – at all. There’s something about the smell and the taste of it that just doesn’t appeal to me. I was looking on The Simple Veganista at a recipe for a vegan lentil loaf that my friend had made when I spotted a recipe that inspired my dish. Her mashed chickpea salad recipe reminded me of a chicken salad used for sandwiches, so I figured I could use that as a base for my wanna-be macaroni and potato salad.

Mashed chickpeas (also called garbanzo beans) takes the place of potatoes in my recipe and hummus thinned out with lemon juice takes the place of mayonnaise to bind everything together. It feels like eating macaroni potato salad. Plus, you can bring this for potlucks or barbecues and you don’t have to worry about it spoiling in the heat or sun.


The ingredients are pantry staples that I always have around and simple. After you get everything chopped and prepped, you just mix everything together. The hardest part was grating the carrots, but that could be due to the fact that my grater is old and dull.


You start with two cans of low sodium chick peas and mash them slightly with a potato masher (or fork) to break them down a bit.


Then you mix in grated carrot, chopped celery, sliced green onions (scallions), and capers. Add the hummus thinned out with lemon juice and spices, then mix.


Fold in the cooked macaroni until well combined, then let sit in the fridge for an hour to let the flavors meld, and you’re done! It’s not complicated at all. You can serve it as a side dish to a meal, or as a main dish, or with a bunch of chopped up veggies in a salad. Or just eat a few bites out of the bowl and feel no shame for doing so.

Chicky Peas and Macaroni Salad


  • 1 ½ cups dry macaroni
  • 2 cans (15 oz) low sodium chick peas (garbanzo beans), drained and rinsed
  • 3 stalks celery hearts, minced
  • 2 medium carrots, peeled and grated
  • 3 green onions (scallions), sliced – note: if you want less of an onion flavor, cut back on the amount
  • 2 tablespoons capers, drained (or minced dill pickle instead of capers)
  • ½ cup hummus (homemade or store bought), any flavor
  • juice from 1 lemon
  • 2 – 3 teaspoons Old Bay seasoning (or seasoned/garlic salt)
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper


  1. Boil macaroni in salted water according to instructions on package. When done, drain and rinse with cold water to stop cooking. Set aside.
  2. Drain and rinse the chick peas, then transfer to a large mixing bowl. Mash slightly with potato masher, or fork, making sure to leave some beans whole or mostly intact.
  3. Add in the carrots, celery, green onion, and capers. Mix lightly to combine ingredients.
  4. In a cup, mix hummus with lemon juice until well combined. Add to mixing bowl with other ingredients, along with spices, and mix well.
  5. Add in macaroni and fold in until well combined. Taste for seasoning, adding more spices or salt if desired.
  6. Store in the fridge for at least an hour before serving.


In my recipe, I used Trader Joe’s spicy hummus since I didn’t have any that I made on hand. My favorite way to eat this is to add some diced avocados right before eating a bowl of it…Or pack it up with a bunch of chopped up cucumbers and peppers (I use them like crackers) for me to take to work. So far, I’ve made this recipe three times and I’m not tired of eating it at all! Just know that it’s more filling than it looks.

If you’re not vegetarian or vegan, you could mix in crisped bacon pieces (cut down the salt in the recipe if you do use bacon) or hard boiled eggs.

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