Description
Buffalo Chickpea Pasta Salad is a vibrant and mouthwatering dish that perfectly marries the bold flavors of spicy buffalo chickpeas with a creamy, dairy-free ranch dressing. This hearty salad is not only vegan-friendly but also packed with nutritious ingredients, making it an ideal choice for summer barbecues, quick meal prep, or casual dinners. With its colorful mix of fresh vegetables and protein-rich chickpeas, this salad offers a delightful eating experience that will impress your family and friends. Serve it as a filling main course or a side dish, and enjoy its zesty goodness any time of the year.
Ingredients
Scale
- 1 pound short pasta (cavatappi)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 2 small avocados (chopped)
- 1 can chickpeas (drained & rinsed)
- 1/4 cup buffalo sauce
- 2/3 cup vegan mayo
- Fresh herbs (cilantro, green onions)
Instructions
- Cook the pasta according to package instructions in a large pot of boiling water. Drain and rinse with cold water.
- In a skillet, heat avocado oil over medium heat. Add chickpeas, garlic powder, smoked paprika, and pepper; cook until crispy. Stir in buffalo sauce and remove from heat.
- For the ranch dressing, blend vegan mayo, green chiles, garlic, onion powder, dried herbs, pepper, and apple cider vinegar until smooth.
- In a large bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing. Toss well to combine.
- Top with green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg