Ensalada de Coditos

A creamy, flavorful twist on the classic Puerto Rican macaroni salas. Made 100% plant-based with chickpeas taking the place of both ham and egg

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Special Equipment: Skillet

Ingredients

• ½ box elbow macaroni, cooked and drained

• Drizzle of oil (to prevent sticking)

• 1 green bell pepper, finely diced

• 1 cup chopped pimentos

• 3 carrots, grated

• 4 cups cooked chickpeas, divided

• 1 jar pitted green olives, sliced

• 2 cups vegan mayonnaise

• 1–2 tablespoons white vinegar

• 1 tablespoon yellow mustard

• A few drops of liquid smoke

• Splash of creamy oat milk

• Salt and pepper, to taste

• Adobo seasoning

• Garlic powder

• White pepper

• Nutritional yeast

• Black salt

Directions

1. Cook the Pasta: Cook the macaroni according to package directions. Drain and drizzle lightly with oil to prevent sticking. Set aside to cool.

2. Prepare the Chickpeas: Divide the cooked chickpeas into two equal portions: Season one half with adobo and a few drops of liquid smoke. Smash the other half slightly and season with black salt (Kala Namak), nutritional yeast, salt, and pepper.

3. Combine the Salad: In a large mixing bowl, combine the cooled macaroni, green bell pepper, pimentos, grated carrots, green olives, and both seasoned chickpea mixes.

4. Make the Dressing: In a separate bowl, whisk together the vegan mayonnaise, white vinegar, yellow mustard, oat milk, garlic powder, white pepper, and nutritional yeast. Adjust to taste.

5. Assemble and Chill: Pour the dressing over the pasta mixture and toss until well coated. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes before serving for best flavor.