Ingredients
2 cups cooked elbow macaroni1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 hard-boiled large eggs, chopped1/2 cup chopped dill pickles1/2 cup mayonnaise1/2 cup applesauce3 tablespoons chopped onion3 tablespoons minced fresh parsley3 tablespoons sliced ripe olives1 tablespoon mustard seed1 tablespoon pickle juice1/2 teaspoon salt1/4 teaspoon pepperPinch garlic powderLettuce leavesPaprika
Preparation
In a large bowl, combine the first 14 ingredients; toss to coat. Cover and refrigerate for 1-2 hours. Serve in a lettuce-lined bowl; sprinkle with paprika.
