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
Scale
- 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