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Buffalo Chickpea Pasta Salad

Buffalo Chickpea Pasta Salad


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  • Author: Sarah
  • Total Time: 30 minutes
  • Yield: Serves approximately 6 people 1x

Description

Buffalo Chickpea Pasta Salad is a vibrant, satisfying dish that brings together the bold flavors of buffalo sauce with the creaminess of a dairy-free ranch dressing. Packed with crispy chickpeas, fresh veggies, and colorful pasta, this vegan salad is perfect for summer barbecues, potlucks, or meal prep.


Ingredients

Scale
  • 1 pound short pasta (cavatappi recommended)
  • 1 bell pepper (diced)
  • 10 ounces grape tomatoes (halved)
  • 1 bunch cilantro (chopped)
  • 1/2 large red onion (diced, or 1 small onion)
  • 2 small avocados (chopped)
  • 2 green onions (diced, for topping)
  • 1 teaspoon avocado oil
  • 1 15-ounce can chickpeas (drained & rinsed)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1/4 cup buffalo sauce
  • 2/3 cups vegan mayo
  • 1 4-ounce can green chiles
  • 2 cloves garlic (peeled)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon pepper
  • 12 tablespoons apple cider vinegar (to taste)

Instructions

  1. Cook pasta according to package instructions; drain and rinse under cold water.
  2. In a skillet, heat avocado oil and crisp up chickpeas seasoned with garlic powder and smoked paprika before adding buffalo sauce.
  3. Blend ranch dressing ingredients until smooth.
  4. In a large bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing; toss gently.
  5. Chill before serving to enhance flavors.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 cup (about 250g)
  • Calories: 350
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg