Name: Buffalo Chickpea Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 pound short pasta (like 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 (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); 2 green onions (diced, for topping)

Description

Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish that’s perfect for any occasion. This easy-to-make salad features crispy buffalo chickpeas, fresh veggies, and a creamy dairy-free ranch dressing, all tossed with your choice of pasta. Whether you’re hosting a summer barbecue or looking for a nutritious meal prep option, this colorful salad will impress your guests and delight your taste buds. Packed with protein and flavor, it’s not just a salad—it’s a hearty meal that can be enjoyed as a main course or side dish.

Ingredients

Scale

1 pound short pasta (like 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 (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)
2 green onions (diced, for topping)

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Instructions

Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
In a skillet, heat avocado oil over medium heat, add chickpeas, garlic powder, smoked paprika, and pepper. Cook until crispy; pour in buffalo sauce and stir until heated through.
For the vegan ranch dressing, blend vegan mayo with green chiles, garlic, onion powder, dried herbs, and apple cider vinegar until smooth.
In a large bowl, combine cooked pasta, diced bell pepper, halved tomatoes, chopped cilantro, red onion, avocados, crispy chickpeas, and ranch dressing. Toss gently to combine.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Cooking
Cuisine: Vegan

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 4g
Sodium: 620mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg