Description
Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish that brings together the spicy kick of buffalo chickpeas, fresh vegetables, and a creamy vegan ranch dressing. This hearty salad makes for an exciting addition to summer picnics, BBQs, or even as a nutritious weeknight dinner. Its delightful combination of flavors and textures ensures it’s a hit with everyone at the table. Easy to prepare in just 30 minutes, this dish is packed with protein and healthy fats, making it both filling and nutritious. Enjoy it as a main course or side dish—either way, it’s sure to impress!
Ingredients
Scale
- 1 pound short pasta (cavatappi preferred)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 1/2 large red onion (diced)
- 2 small avocados (chopped)
- 1 can chickpeas (15 ounces, drained & rinsed)
- Buffalo sauce
- Vegan mayo
- Green chiles
Instructions
- Cook the pasta according to package instructions in a large pot of boiling water. Drain and rinse with cold water. Set aside.
- Heat avocado oil in a skillet over medium heat. Add chickpeas with garlic powder, smoked paprika, and pepper; cook until crispy (about 3 minutes). Stir in buffalo sauce and cook another 2 minutes. Let cool.
- In a food processor or blender, combine vegan mayo, green chiles, garlic cloves, onion powder, dried parsley, chives, dill, pepper, and apple cider vinegar; blend until smooth.
- In a mixing bowl, combine cooked pasta, diced vegetables, crispy chickpeas, and ranch dressing. Toss well to incorporate all ingredients.
- Top with diced green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 360
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg