Description
Buffalo Chickpea Pasta Salad is a vibrant and satisfying dish that elevates your salad experience. This hearty vegan delight features crispy buffalo chickpeas, creamy dairy-free ranch, and an array of colorful vegetables, making it perfect for summer picnics, BBQs, or as a nutritious meal prep option. Enjoy the explosive flavors of spicy chickpeas paired with zesty dressing that will tantalize your taste buds. Quick and easy to prepare, this salad comes together in just 30 minutes and is sure to be a crowd-pleaser at any gathering.
Ingredients
Scale
- 1 pound short pasta (cavatappi)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 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)
Instructions
- Cook the pasta according to package instructions; 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.
- Stir in buffalo sauce and let cool.
- Blend vegan mayo, green chiles, garlic, onion powder, dried herbs, and vinegar until smooth.
- In a large bowl, combine pasta, veggies, crispy chickpeas, and ranch dressing. Toss gently and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg