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
- 1–2 tablespoons apple cider vinegar (to taste)
Instructions
- Cook pasta according to package instructions; drain and rinse under cold water.
- In a skillet, heat avocado oil and crisp up chickpeas seasoned with garlic powder and smoked paprika before adding buffalo sauce.
- Blend ranch dressing ingredients until smooth.
- In a large bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing; toss gently.
- 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