Description
Buffalo Chickpea Pasta Salad is a vibrant and hearty vegan dish that combines the bold flavors of crispy buffalo chickpeas with fresh vegetables and a creamy green chile ranch dressing. Perfect for summer barbecues, picnics, or as a satisfying meal on its own, this pasta salad is not only delicious but also packed with protein and healthy fats. Enjoy it as a main course or side dish at any gathering—its unique taste and textures will surely impress your guests!
Ingredients
Scale
- 1 pound short pasta (cavatappi recommended)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 can (15 ounces) chickpeas (drained & rinsed)
- 2 small avocados (chopped)
- 2/3 cup vegan mayo
- 1/4 cup buffalo sauce
- Fresh herbs (cilantro, green onions)
Instructions
- Cook the pasta according to package instructions in a large pot of boiling water. Drain and rinse under cold water to cool.
- In a skillet, heat avocado oil over medium heat. Add chickpeas, garlic powder, smoked paprika, and pepper; cook for about 3 minutes until crispy. Stir in buffalo sauce and cook for an additional minute. Remove from heat.
- Prepare the ranch dressing by blending vegan mayo, green chiles, garlic, onion powder, dried herbs, pepper, and apple cider vinegar until smooth.
- In a large bowl, combine cooled pasta, diced veggies, crispy chickpeas, and ranch dressing. Toss well to combine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg