Veggie Tuna Pasta Salad
1 cup cooked elbow macaroni (240 ml)
1 can chick peas (drained)
1-3 cups vegan mayonnaise (250-700ml) salt and pepper, favorite spices
1 tablespoon mustard (45 ml) (optional)
1 stock celery (optional)
1/2 chopped onion (optional)
Put drained chick peas in bowl with a little of the 'mayonnaise' and mush them to a consistency you like
Add macaroni and the rest of the 'mayonnaise', mustard, and spices. I add garlic salt and onion powder (the macaroni sucks up a lot of the mayo so you might have to add more later).
Also add celery and onion and its best if you let it sit in the fridge a while before eating it.
I also like putting it on rye toast with lettuce and tomato. It’s really flexible, so you can do pretty much whatever you want. Have fun!