Ingredients
2 cups uncooked elbow macaroni1/2 pound ground lamb1 cup mayonnaise2 teaspoons sugar3/4 teaspoon ground mustard1/4 teaspoon salt1/8 teaspoon pepper1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained1/4 cup chopped onion1 to 2 teaspoons za’atar seasoningOptional toppings: plain yogurt and lemon zest
Preparation
Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a small skillet, cook lamb over medium heat until no longer pink, 6-7 minutes, breaking into crumbles; drain. Set aside to cool completely.
For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine chickpeas, onion, za’atar seasoning, macaroni and lamb. Add dressing; gently toss to coat.
Refrigerate until serving. Top with yogurt and lemon zest if desired.
