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Summer Maccaroni Salad

Easy, colorful, and delicious! 
Here's what you need:

1 lb elbow macaroni, cooked, drained, rinsed, and cooled
1 can chick peas, drained,mashed, skins removed
1/4 cup celery, chopped
1/4 red cabbage chopped
1/4 cup matchstick carrots, chopped
2 TBS red onion, minced
2 TBS chives, sliced
2 dill pickles, minced
2 TBS dill pickle juice
1/2 cup vegan mayo (I used Hellman's vegan)
2 tsp onion powder
2 tsp garlic powder
Salt and pepper to taste

Combine all ingredients in large bowl, stir well!  Cover and refrigerate for at least an hour to let flavors marry!
Serve as a side with your favorite vegan picnic items!



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