Description
Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish that combines crispy buffalo chickpeas with fresh vegetables and a creamy dairy-free ranch dressing. This delightful salad is perfect for summer gatherings, potlucks, or as a quick weeknight meal. With its bold flavors and varied textures, this dish is not only nutritious but also sure to please everyone at the table. Enjoy it chilled for a refreshing lunch or as a hearty side dish at your next barbecue!
Ingredients
Scale
- 1 pound short pasta (cavatappi recommended)
- 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 (15 ounces) chickpeas, drained and rinsed
- Spices: garlic powder, smoked paprika, pepper, buffalo sauce
- Dairy-free ranch dressing ingredients: vegan mayo, green chiles, garlic cloves, onion powder, dried herbs
Instructions
- 1. Cook the pasta in boiling water according to package instructions. Drain and rinse with cold water.
- 2. In a skillet over medium heat, sauté chickpeas with garlic powder, smoked paprika, and pepper until crispy. Stir in buffalo sauce and cook for an additional 2 minutes.
- 3. Blend dairy-free ranch dressing ingredients in a food processor until smooth.
- 4. In a large bowl, combine cooked pasta, vegetables, crispy chickpeas, and ranch dressing. Toss gently to combine. Serve chilled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg