Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is the ultimate vegan salad! Made with crispy buffalo chickpeas, dairy-free green chile ranch, pasta, and fresh veggies, it’s perfect for summer picnics or as a hearty side dish. The tangy buffalo flavor combined with creamy ranch dressing makes it a standout dish that everyone will love. Whether you’re hosting a BBQ or looking for meal prep ideas, this vibrant salad fits every occasion.
Why You’ll Love This Recipe
- Flavorful and Satisfying: The combination of spicy buffalo chickpeas and creamy ranch creates an explosion of flavors in every bite.
- Easy to Prepare: With just 30 minutes of total time, you can whip up this delicious salad without spending hours in the kitchen.
- Nutritious Ingredients: Packed with protein-rich chickpeas and fresh vegetables, this salad is both filling and healthy.
- Versatile Dish: Enjoy it as a main course or side dish. It’s great for potlucks, BBQs, or meal prepping for the week.
- Vegan-Friendly: A perfect option for those following a plant-based diet without compromising on taste.
Tools and Preparation
To create this delicious Buffalo Chickpea Pasta Salad, you’ll need some essential tools in your kitchen. Having the right equipment makes the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Large pot
- Skillet
- Food processor or blender
- Mixing bowl
- Colander
Importance of Each Tool
- Large pot: Ideal for boiling pasta quickly and efficiently.
- Skillet: Perfect for sautéing chickpeas until they are crispy.
- Food processor or blender: Essential for creating a smooth, creamy ranch dressing that brings the salad together.
Ingredients
This Buffalo Chickpea Pasta Salad is the ultimate vegan salad! Made with crispy buffalo chickpeas, dairy-free green chile ranch, pasta & veggies!
For the Pasta Salad Base
- 1 pound short pasta (I used cavatappi)
- 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)
For the Crispy Buffalo Chickpeas
- 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 (I used Frank’s Red Hot)
For the Dairy-Free Ranch Dressing
- 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)
How to Make Buffalo Chickpea Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Once cooked, drain and rinse with cold water. Set aside.
Step 2: Prepare the Chickpeas
Meanwhile, heat the avocado oil in a skillet over medium heat. Add the rinsed chickpeas along with garlic powder, smoked paprika, and pepper. Cook for about 3 minutes until they start to get crispy. Pour in the buffalo sauce and cook for another couple of minutes while stirring frequently. Remove from heat and allow cooling.
Step 3: Make the Ranch Dressing
Add all of the ranch ingredients—vegan mayo, green chiles, garlic cloves, onion powder, dried parsley, dried chives, dried dill, pepper, and apple cider vinegar—to a food processor or blender. Blend until smooth. Taste and adjust seasonings as needed. Set aside.
Step 4: Assemble Your Salad
In a large mixing bowl, combine cooked pasta, diced veggies (bell pepper, grape tomatoes, cilantro), crispy buffalo chickpeas, and prepared ranch dressing. Toss everything together until evenly coated. Top with diced green onions before serving.
Enjoy your flavorful Buffalo Chickpea Pasta Salad!
How to Serve Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad is a versatile dish that can be enjoyed in various ways. Whether you are hosting a gathering or looking for a quick meal, here are some serving suggestions to enhance your dining experience.
As a Main Dish
- This salad is hearty enough to stand alone as a main course. Its combination of pasta and chickpeas provides ample protein and flavor.
With Grilled Vegetables
- Pair your salad with grilled vegetables like zucchini or bell peppers for added texture and nutrition. The smoky flavor complements the spicy buffalo sauce well.
On a Bed of Greens
- Serve the pasta salad over fresh greens, such as spinach or arugula. This adds freshness and helps balance the rich flavors of the dish.
In Lettuce Wraps
- Spoon the salad into large lettuce leaves for a fun, hand-held meal. This makes for a great option at parties or picnics.
With Cornbread
- Enjoy your Buffalo Chickpea Pasta Salad alongside warm cornbread. The sweetness of the cornbread contrasts beautifully with the spicy chickpeas.
How to Perfect Buffalo Chickpea Pasta Salad
To make your Buffalo Chickpea Pasta Salad truly outstanding, consider these helpful tips.
- Use Fresh Ingredients: Fresh veggies not only enhance flavor but also improve texture. Opt for seasonal produce when possible.
- Adjust Spice Levels: If you prefer less heat, reduce the amount of buffalo sauce or serve it on the side for individual preferences.
- Chill Before Serving: Allowing the salad to chill in the refrigerator for at least an hour helps meld the flavors together beautifully.
- Add Crunch: For extra crunch, toss in some toasted nuts or seeds just before serving. This will add an appealing texture contrast.
- Make It Ahead: This salad stores well in the fridge, making it perfect for meal prep. Just keep the dressing separate until ready to serve.
Best Side Dishes for Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad pairs wonderfully with various side dishes. Here are some great options to complement your meal.
- Garlic Bread: Serve warm garlic bread on the side for a comforting addition that is always a crowd-pleaser.
- Coleslaw: A refreshing coleslaw adds crunch and balances out the spiciness of the pasta salad perfectly.
- Fruit Salad: A light fruit salad offers a sweet contrast to your savory dish and is especially refreshing on hot days.
- Potato Wedges: Crispy potato wedges seasoned with herbs make an excellent choice for dipping into any leftover buffalo sauce.
- Cucumber Salad: A simple cucumber salad dressed with lime juice adds brightness and keeps things light.
- Rice Pilaf: Fluffy rice pilaf provides more substance while keeping flavors mild, making it an easy pairing option.
- Stuffed Peppers: Mini stuffed peppers filled with quinoa or rice can be a delightful accompaniment that adds color to your plate.
- Grilled Corn on the Cob: Sweet grilled corn complements the spicy notes of your salad and brings summer vibes to your table.
Common Mistakes to Avoid
When making Buffalo Chickpea Pasta Salad, it’s easy to overlook a few key steps. Here are some common mistakes to watch for:
- Skipping the chickpea preparation: Failing to properly dry or season your chickpeas can lead to a soggy salad. Always make sure to drain and rinse them before cooking.
- Overcooking the pasta: Cooking pasta too long can result in a mushy texture. Follow package instructions closely for the best results.
- Neglecting the dressing balance: Using too much or too little dressing can affect flavor. Start with a smaller amount and adjust according to taste.
- Forgetting about freshness: Using wilted veggies can detract from your salad’s appeal. Always choose fresh ingredients for vibrant color and taste.
- Not customizing ingredients: Sticking rigidly to the recipe can limit creativity. Feel free to mix in your favorite vegetables or add more spices.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The salad will last for up to 3-4 days in the fridge.
- Keep the dressing separate if possible, to maintain freshness.
Freezing Buffalo Chickpea Pasta Salad
- Freezing is not recommended due to texture changes.
- If necessary, freeze only the chickpeas and pasta separately.
- Use freezer-safe containers for storage.
Reheating Buffalo Chickpea Pasta Salad
- Oven: Preheat oven to 350°F (175°C). Spread salad on a baking sheet and warm for about 10-15 minutes.
- Microwave: Place salad in a microwave-safe dish. Heat on medium power for 1-2 minutes, stirring halfway through.
- Stovetop: In a skillet over medium heat, warm the salad for about 5-7 minutes until heated through.
Frequently Asked Questions
Here are some common questions about Buffalo Chickpea Pasta Salad:
What makes Buffalo Chickpea Pasta Salad unique?
Buffalo Chickpea Pasta Salad combines spicy buffalo chickpeas with creamy vegan ranch, offering a delicious balance of flavors and textures that’s both satisfying and refreshing.
Can I make Buffalo Chickpea Pasta Salad ahead of time?
Yes! This salad is perfect for meal prep. It stays tasty for several days in the refrigerator, making it an ideal choice for lunches or potlucks.
How can I customize my Buffalo Chickpea Pasta Salad?
Feel free to add extra veggies like corn or cucumber, swap out different pasta shapes, or adjust spices based on your preference.
Is this recipe gluten-free?
To make it gluten-free, simply use gluten-free pasta. The rest of the ingredients are naturally gluten-free!
Final Thoughts
This Buffalo Chickpea Pasta Salad is not only delicious but also versatile enough for any occasion. Its combination of spicy chickpeas and creamy ranch makes it a crowd-pleaser! Feel free to customize it with your favorite vegetables or dressings, ensuring every bite is just right for you.
Buffalo Chickpea Pasta Salad
- Total Time: 30 minutes
- Yield: Serves 6
Description
Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish that brings together the bold flavors of spicy buffalo chickpeas and creamy dairy-free green chile ranch. Perfect for summer picnics, BBQs, or meal prep, this salad is packed with fresh veggies and protein-rich chickpeas, making it a healthy choice that everyone will love.
Ingredients
- 1 pound short pasta (cavatappi)
- 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)
- 1 teaspoon avocado oil
- 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)
- 2 green onions (diced, for topping)
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 seasoned with garlic powder, smoked paprika, and pepper; cook until crispy. Stir in buffalo sauce and remove from heat.
- Blend all ranch dressing ingredients in a food processor until smooth.
- In a mixing bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing. Mix well and top with green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
