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
Scale
- 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