Description
Buffalo Chickpea Pasta Salad is a vibrant and flavorful vegan dish that perfectly balances zesty buffalo chickpeas, fresh vegetables, and a creamy dairy-free ranch dressing. Ideal for picnics, potlucks, or a simple meal at home, this salad combines protein-packed chickpeas with colorful veggies for a nutritious option everyone will love. With its quick preparation and versatile serving suggestions, this dish is bound to be a hit at your next gathering. Enjoy it as a satisfying main course or a refreshing side at summer barbecues!
Ingredients
Scale
- 1 pound short pasta (cavatappi)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 1/2 large red onion (diced)
- 2 small avocados (chopped)
- 1 can chickpeas (15 ounces, drained and rinsed)
- 1/4 cup buffalo sauce
- 2/3 cups vegan mayo
- 1 teaspoon avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1–2 tablespoons apple cider vinegar (to taste)
Instructions
- Cook the pasta in boiling water according to package instructions. Drain and rinse under cold water.
- In a skillet over medium heat, crisp the chickpeas with avocado oil and spices for about 5 minutes. Add buffalo sauce and cook for an additional couple of minutes.
- Blend all ranch dressing ingredients in a food processor until smooth.
- In a large bowl, mix pasta, diced vegetables, crispy chickpeas, and ranch dressing until well combined.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing/Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg