Description
Buffalo Chickpea Pasta Salad is a vibrant and flavorful vegan dish that combines the spicy kick of buffalo sauce with the heartiness of chickpeas and pasta. Perfect for summer gatherings, picnics, or quick weeknight dinners, this salad is not only visually appealing but also packed with nutrients. The crispy chickpeas provide a satisfying crunch, while the creamy dairy-free ranch dressing ties everything together beautifully. Enjoy it as a main course or a refreshing side dish—this versatile recipe is sure to impress everyone at your table!
Ingredients
Scale
- 1 pound short pasta (cavatappi)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 2 small avocados (chopped)
- 1 can chickpeas (drained & rinsed)
- 1/4 cup buffalo sauce
- 2/3 cup vegan mayo
- 1 teaspoon avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1 4-ounce can green chiles
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1–2 tablespoons apple cider vinegar (to taste)
- 2 green onions (diced, for topping)
Instructions
- Cook the pasta according to package instructions in boiling water. Drain and rinse with cold water; set aside.
- In a skillet, heat oil and add chickpeas with garlic powder, smoked paprika, and pepper. Cook until crispy, then stir in buffalo sauce and remove from heat.
- Blend vegan mayo with green chiles and spices until smooth to make the ranch dressing.
- In a mixing bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing. Toss well and top with green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg