Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is the perfect vegan dish to enjoy all year round! It’s packed with flavor from crispy buffalo chickpeas, creamy dairy-free green chile ranch, and a mix of colorful veggies. Whether you’re hosting a summer BBQ, preparing a quick weeknight dinner, or looking for a delicious potluck option, this salad is sure to impress. Its unique combination of textures and tastes makes it a standout choice for any occasion.
Why You’ll Love This Recipe
- Flavor-Packed: The blend of spicy buffalo chickpeas and creamy ranch creates an explosion of taste.
- Easy to Prepare: With straightforward steps and minimal cooking time, you’ll have this salad ready in no time.
- Versatile Dish: Perfect as a main course or side dish for gatherings, picnics, or casual meals at home.
- Nutritious Ingredients: Packed with protein-rich chickpeas, fresh veggies, and healthy fats from avocados.
- Vegan-Friendly: Enjoyed by everyone, this salad is completely plant-based and suitable for various diets.
Tools and Preparation
Preparing this Buffalo Chickpea Pasta Salad requires some essential kitchen tools to make the process smooth and efficient.
Essential Tools and Equipment
- Large pot
- Skillet
- Food processor or blender
- Large mixing bowl
Importance of Each Tool
- Large pot: Useful for boiling pasta quickly and efficiently.
- Skillet: Ideal for achieving crispiness on your chickpeas while sautéing.
- Food processor or blender: Helps create a smooth and creamy ranch dressing without lumps.
- Large mixing bowl: Necessary for combining all ingredients easily without spills.
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
- 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 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 Vegan 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. Drain and rinse with cold water. Set aside.
Step 2: Prepare the Crispy Chickpeas
Meanwhile, heat the oil in a skillet over medium heat.
Add the 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 to cool.
Step 3: Make the Ranch Dressing
Add all of the ranch ingredients to a food processor or blender.
Blend until smooth. Taste and adjust seasonings as needed. Set aside.
Step 4: Assemble the Salad
In a large mixing bowl:
Combine the cooked pasta, diced bell pepper, halved grape tomatoes, chopped cilantro, diced red onion, chopped avocados, crispy chickpeas, and ranch dressing.
Toss everything together until well mixed. Top with diced green onions before serving.
Enjoy your delicious Buffalo Chickpea Pasta Salad!
How to Serve Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad is a delightful dish that can be enjoyed in many ways. Whether you’re serving it at a picnic, barbecue, or as a light lunch, this salad is versatile and satisfying.
As a Main Course
- Enjoy it on its own for a filling and nutritious vegan meal.
- Pair with crusty bread or pita chips for added texture.
As a Side Dish
- Serve it alongside grilled vegetables for a colorful plate.
- It complements BBQ dishes perfectly, adding a spicy kick to your meal.
In Wraps or Sandwiches
- Use the salad as a filling for wraps with lettuce and tortilla.
- Spread it between slices of bread for a hearty sandwich option.
Chilled
- Allow the salad to chill in the fridge before serving for enhanced flavors.
- Perfect for hot summer days when served cold.
How to Perfect Buffalo Chickpea Pasta Salad
Making the best Buffalo Chickpea Pasta Salad is all about balance and flavor. Here are some tips to enhance your dish:
- Choose the right pasta: Short pasta shapes like cavatappi are ideal for holding onto the sauce and veggies.
- Crisp your chickpeas: Ensure they are cooked until crispy for added texture and flavor in every bite.
- Adjust spice levels: Feel free to modify the amount of buffalo sauce based on your heat preference.
- Fresh herbs matter: Incorporate fresh cilantro or parsley right before serving to brighten up the dish.
- Add crunch: Include additional veggies like cucumbers or radishes for extra crunch and nutrition.
- Make ahead: Allow the salad to sit in the refrigerator for at least an hour before serving to meld flavors.
Best Side Dishes for Buffalo Chickpea Pasta Salad
Pairing side dishes with Buffalo Chickpea Pasta Salad can elevate your meal experience. Here are some fantastic options:
- Grilled Corn on the Cob: Sweet corn pairs well with the spicy flavors of the salad; brush with vegan butter for extra richness.
- Coleslaw: A crunchy slaw adds freshness; try a vinegar-based dressing to complement the salad’s flavors.
- Potato Wedges: Crispy potato wedges seasoned with herbs add a hearty side that kids will love.
- Fruit Salad: A light fruit salad balances out savory dishes; use seasonal fruits for maximum flavor.
- Roasted Sweet Potatoes: Their sweetness contrasts nicely with the spiciness of the salad; toss them in olive oil and seasoning before roasting.
- Chickpea Fritters: Serve these protein-packed fritters as an alternative protein source alongside your pasta salad.
Common Mistakes to Avoid
When making Buffalo Chickpea Pasta Salad, it’s easy to overlook some details. Here are common mistakes to avoid for the best results.
- Using overcooked pasta: Ensure your pasta is al dente. Overcooking can lead to a mushy texture in your salad.
- Skipping the rinsing step: Rinse your chickpeas and pasta under cold water after cooking. This helps prevent them from sticking together and enhances flavor.
- Ignoring flavor adjustments: Taste your ranch dressing and adjust seasonings as needed. This will ensure that every bite is full of flavor.
- Not letting chickpeas cool: Allow the crispy chickpeas to cool before combining them with other ingredients. This helps maintain their crunchiness.
- Forgetting garnishes: Don’t skip the green onions or fresh herbs! They add freshness and elevate the dish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Will keep for up to 4 days in the fridge.
Freezing Buffalo Chickpea Pasta Salad
- It’s best not to freeze this salad due to the avocado and fresh veggies, as they may become mushy.
- If you do freeze, use a freezer-safe container and consume within a month.
Reheating Buffalo Chickpea Pasta Salad
- Oven: Preheat your oven to 350°F (175°C). Spread the salad on a baking sheet and heat for about 10-15 minutes.
- Microwave: Place in a microwave-safe bowl. Heat in short intervals, stirring in between until warmed through.
- Stovetop: Warm gently in a pan over low heat, stirring frequently to avoid burning.
Frequently Asked Questions
Here are some common questions about Buffalo Chickpea Pasta Salad.
What is Buffalo Chickpea Pasta Salad?
Buffalo Chickpea Pasta Salad is a vibrant vegan dish made with pasta, crispy buffalo-seasoned chickpeas, fresh veggies, and a creamy dairy-free ranch dressing.
How can I customize my Buffalo Chickpea Pasta Salad?
You can add different vegetables like corn or cucumbers or switch up the pasta type. Feel free to experiment with other dressings as well!
Can I make this salad ahead of time?
Yes! You can prepare the components ahead of time. Just assemble it right before serving for optimal freshness.
Is Buffalo Chickpea Pasta Salad gluten-free?
To make it gluten-free, simply use gluten-free pasta instead of regular short pasta.
Final Thoughts
This Buffalo Chickpea Pasta Salad is not only delicious but also versatile! You can easily customize it with your favorite veggies or dressings. It’s perfect for summer picnics or as a hearty main dish. Try it out and enjoy its bold flavors!
Buffalo Chickpea Pasta Salad
- Total Time: 25 minutes
- Yield: Serves 6
Description
Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish that combines crispy buffalo-seasoned chickpeas, colorful veggies, and a creamy dairy-free ranch dressing. This hearty salad is perfect for any occasion—whether you’re hosting a summer BBQ, preparing a quick weeknight meal, or looking for a delightful potluck option. Each bite offers an explosion of flavor and texture, making it an appealing choice for both vegans and non-vegans alike. With its nutritious ingredients, including protein-packed chickpeas and fresh vegetables, this salad not only tastes great but also supports a healthy lifestyle.
Ingredients
- 1 pound short pasta (cavatappi recommended)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 2 small avocados (chopped)
- 1 can chickpeas (drained & rinsed)
- Buffalo sauce
- Vegan mayonnaise
- Green chiles
Instructions
- Cook the pasta according to package instructions in a large pot. Drain and rinse with cold water.
- In a skillet, heat avocado oil over medium heat. Add chickpeas with garlic powder, smoked paprika, and pepper. Cook until crispy, then mix in buffalo sauce.
- Blend vegan mayo, green chiles, garlic cloves, and spices in a food processor until smooth to make the ranch dressing.
- In a large bowl, combine cooked pasta, diced bell pepper, halved tomatoes, chopped cilantro, diced avocados, crispy chickpeas, and ranch dressing. Toss well.
- Serve topped with diced green onions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
