80s songbird Belinda adores this tasty salad
Thursday, 18 May 2006
Serves 4-6
Ingredients
125g/4½oz dried macaroni
1tbsp margarine
1 can chickpeas with 1-2tbsp liquid from the can reserved
6–8tbs eggless mayonnaise
1 small onion, diced
1 stalk celery, chopped
Onion salt, to taste
Dash of dill
Method
1 Boil the macaroni in salted water until cooked. Drain and toss with the margarine to coat.
2 Pour the liquid off the chickpeas, saving 1-2tbsp. Mash the chickpeas and mix them with the remaining ingredients, then add to the macaroni and gently mix. Serve the salad lukewarm.
Recipe from The PETA Celebrity Cookbook (£15.99, Lantern Books). To buy, contact Deep Books on 020-8693 0234.
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