Description
Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish that combines the hearty goodness of pasta with the spicy crunch of crispy buffalo chickpeas. This flavorful salad, perfect for potlucks, picnics, or quick weeknight meals, features a creamy green chile ranch dressing that enhances its bold flavors. Packed with fresh vegetables and healthy fats from avocado, this salad is not just nutritious but also a delightful crowd-pleaser. With easy preparation and meal prep-friendly qualities, it’s sure to become a staple in your recipe rotation.
Ingredients
Scale
- 1 pound short pasta (like cavatappi)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 2 small avocados (chopped)
- 1 can chickpeas (15 ounces, drained & rinsed)
- Buffalo sauce (1/4 cup)
- Vegan mayo (2/3 cup)
- Green chiles (4 ounces canned)
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 and smoked paprika; cook until crispy. Pour in buffalo sauce and stir for another couple of minutes.
- Blend vegan mayo, green chiles, garlic cloves, onion powder, dried parsley, chives, dill, pepper, and apple cider vinegar until smooth.
- In a large bowl, combine cooked pasta, diced bell pepper, halved tomatoes, chopped avocados, crispy chickpeas, and ranch dressing; toss well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Combining
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg