Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is the perfect dish for any occasion! It combines the zesty flavor of buffalo chickpeas with fresh veggies and creamy, dairy-free ranch. This salad is not only delicious but also completely vegan, making it an excellent choice for summer barbecues, potlucks, or a quick weeknight dinner. Its standout qualities include a delightful crunch from crispy chickpeas and a kick of spice that will keep you coming back for more!
Why You’ll Love This Recipe
- Quick and Easy: This salad can be prepared in just 30 minutes, making it a great choice for busy days.
- Flavor Packed: The combination of buffalo sauce and green chile ranch creates a bold taste that excites your palate.
- Versatile Dish: Perfect as a main course or side dish, this salad suits any meal from casual lunches to festive gatherings.
- Nutritious Ingredients: Packed with protein from chickpeas and healthy fats from avocados, it’s good for you too!
- Vegan Delight: Ideal for plant-based eaters, this recipe is entirely vegan without sacrificing flavor.
Tools and Preparation
To prepare this delicious Buffalo Chickpea Pasta Salad, you’ll need some essential tools to help streamline the process.
Essential Tools and Equipment
- Large pot
- Skillet
- Food processor or blender
- Mixing bowl
Importance of Each Tool
- Large pot: Necessary for boiling pasta efficiently to achieve the perfect texture.
- Skillet: Used for sautéing chickpeas until they’re crispy, enhancing their flavor.
- Food processor or blender: Ideal for blending the creamy ranch dressing smoothly.
- Mixing bowl: Provides ample space to combine all ingredients thoroughly.
Ingredients
This Buffalo Chickpea Pasta Salad is the ultimate vegan salad! Made with crispy buffalo chickpeas, dairy-free green chile ranch, pasta & veggies!
For the Pasta Salad
- 1 pound short pasta (I used cavatappi)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 1/2 large red onion (diced, or 1 small onion)
- 2 small avocados (chopped)
- 2 green onions (diced, for topping)
For the Buffalo Chickpeas
- 1 teaspoon avocado oil
- 1 15-ounce can chickpeas (drained & rinsed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 cup buffalo sauce (I used Frank’s Red Hot)
For the Green Chile Ranch
- 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)
How to Make Buffalo Chickpea Pasta Salad
Step 1: Cook the Pasta
- Bring a large pot of water to a boil.
- Add the pasta and cook according to package instructions.
- Drain and rinse with cold water. Set aside.
Step 2: Prepare the Buffalo Chickpeas
- Heat the avocado oil in a skillet over medium heat.
- Add the chickpeas along with garlic powder, smoked paprika, and pepper.
- Cook for about 3 minutes until chickpeas are crispy.
- Pour in the buffalo sauce and stir continuously for another couple of minutes. Remove from heat and allow to cool.
Step 3: Make the Green Chile Ranch Dressing
- Add all ranch ingredients—vegan mayo, green chiles, garlic cloves, onion powder, parsley, chives, dill, pepper, and apple cider vinegar—to a food processor or blender.
- Blend until smooth. Taste and adjust seasonings if needed. Set aside.
Step 4: Assemble Your Salad
- In a large mixing bowl, combine cooked pasta, diced vegetables, crispy chickpeas, and ranch dressing.
- Toss everything together until well mixed.
- Top with diced green onions before serving.
This delightful dish serves 8 people and is ready in just 30 minutes! Enjoy your flavorful Buffalo Chickpea Pasta Salad at your next gathering or as a tasty weeknight dinner.
How to Serve Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad is not just a delicious main dish; it also lends itself well to various serving options. Here are some great ideas to enhance your meal experience.
As a Main Course
- This salad is hearty enough to serve as a main dish for lunch or dinner. Pair it with crusty bread for a complete meal.
At a Potluck
- This pasta salad is perfect for gatherings. Its vibrant colors and bold flavors will impress your friends and family, making it an instant hit at potlucks.
With Grilled Veggies
- Serve this salad alongside grilled vegetables for added flavor and texture. The smokiness of the grilled veggies complements the spicy chickpeas beautifully.
As a Meal Prep Option
- Buffalo Chickpea Pasta Salad can be made ahead of time and stored in the fridge. It’s ideal for busy weekdays when you need something quick and nutritious.
Topped with Extra Avocado
- Enhance the creaminess by adding extra chopped avocado on top. This adds healthy fats and makes each bite even more satisfying.
How to Perfect Buffalo Chickpea Pasta Salad
To make your Buffalo Chickpea Pasta Salad even better, consider these helpful tips that will elevate your dish.
- Use Fresh Ingredients – Opt for fresh vegetables like bell peppers and tomatoes for maximum flavor and crunch.
- Adjust Spice Levels – If you prefer less heat, reduce the amount of buffalo sauce or opt for a milder brand.
- Chill Before Serving – Allowing the salad to chill in the fridge for at least 30 minutes helps meld the flavors together.
- Add Nuts or Seeds – For added crunch, sprinkle in some sunflower seeds or walnuts before serving.
- Customize Your Veggies – Feel free to swap in any seasonal vegetables you have on hand, like zucchini or corn.
- Mix Up the Dressing – Experiment with different dressings or add-ins like tahini for variation.
Best Side Dishes for Buffalo Chickpea Pasta Salad
Pairing side dishes with your Buffalo Chickpea Pasta Salad can enhance your meal. Here are some fantastic options to consider.
- Garlic Bread – A crusty garlic loaf pairs perfectly with this spicy salad and adds a comforting touch.
- Grilled Corn on the Cob – Sweet corn complements the flavors of the salad while adding a delightful crunch.
- Cucumber Salad – A refreshing cucumber salad balances out the heat from the buffalo sauce with its coolness.
- Roasted Sweet Potatoes – The natural sweetness of roasted sweet potatoes makes them an excellent accompaniment.
- Fruit Skewers – Bright fruit skewers add color and provide a sweet contrast to the savory pasta salad.
- Chips and Salsa – Serve tortilla chips with fresh salsa on the side for a fun crunchy element that enhances texture.
Common Mistakes to Avoid
When making Buffalo Chickpea Pasta Salad, it’s easy to make a few common mistakes. Here are some tips to ensure your salad turns out perfectly.
- Skipping the Rinse: Not rinsing the chickpeas can leave them too salty or starchy. Always drain and rinse canned chickpeas under cold water for the best texture.
- Overcooking the Pasta: Cooking pasta too long can lead to mushiness. Follow package instructions closely and taste for al dente texture.
- Ignoring Seasoning: Forgetting to adjust seasoning in the ranch dressing can result in bland flavors. Always taste and tweak seasonings before serving.
- Using Unripe Avocados: Choosing avocados that are not ripe can lead to a disappointing texture. Make sure they are slightly soft for optimal creaminess.
- Not Letting Chickpeas Cool: Adding hot chickpeas directly to the salad can wilt other ingredients. Allow them to cool before combining.
Storage & Reheating Instructions
Refrigerator Storage
- Store Buffalo Chickpea Pasta Salad in an airtight container.
- It can be kept in the refrigerator for up to 3 days.
Freezing Buffalo Chickpea Pasta Salad
- Freezing is not recommended as it may alter the texture of the pasta and vegetables.
- If necessary, freeze chickpeas separately and combine fresh ingredients when ready to eat.
Reheating Buffalo Chickpea Pasta Salad
- Oven: Preheat oven to 350°F (175°C). Spread salad on a baking sheet and heat for about 10 minutes.
- Microwave: Heat in increments of 30 seconds until warmed through, stirring between intervals.
- Stovetop: In a skillet over medium heat, warm gently while stirring until heated through.
Frequently Asked Questions
Here are some common questions about making Buffalo Chickpea Pasta Salad.
What is Buffalo Chickpea Pasta Salad?
Buffalo Chickpea Pasta Salad is a flavorful vegan dish featuring crispy buffalo chickpeas mixed with pasta, fresh veggies, and a creamy dairy-free ranch dressing.
Can I customize my Buffalo Chickpea Pasta Salad?
Absolutely! Feel free to add or substitute your favorite vegetables, such as corn or cucumbers, for added crunch and flavor.
How do I make this recipe gluten-free?
To make this Buffalo Chickpea Pasta Salad gluten-free, simply use gluten-free pasta alternatives available at most grocery stores.
Is Buffalo Chickpea Pasta Salad good for meal prep?
Yes! This dish holds up well in the fridge and makes for an excellent meal prep option for busy weeks ahead.
Final Thoughts
Buffalo Chickpea Pasta Salad is not only delicious but also versatile. You can easily customize it with your favorite ingredients or adjust the spice level. Whether you’re enjoying it as a main course or side dish, this salad is sure to impress everyone at your table! Give it a try today!
Buffalo Chickpea Pasta Salad
- Total Time: 30 minutes
- Yield: Serves 8
Description
Buffalo Chickpea Pasta Salad is a vibrant and flavorful dish that brings together the spicy kick of buffalo chickpeas, fresh veggies, and creamy dairy-free ranch dressing. This all-vegan salad is perfect for any occasion, from summer barbecues to quick weeknight dinners. With its delightful crunch and zesty taste, it’s sure to be a hit with everyone at your table. Plus, it’s packed with protein and healthy fats, making it as nutritious as it is delicious!
Ingredients
- 1 pound short pasta (cavatappi works well)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 2 small avocados (chopped)
- 1 can chickpeas (15 ounces, drained & rinsed)
- 1/4 cup buffalo sauce
- 2/3 cups vegan mayo
- 1 can green chiles (4 ounces)
Instructions
- Cook the pasta according to package instructions in a large pot of boiling water. Drain and rinse with cold water; set aside.
- In a skillet over medium heat, warm avocado oil and add chickpeas along with garlic powder, smoked paprika, and pepper. Cook until crispy, then stir in buffalo sauce and remove from heat.
- In a food processor, blend vegan mayo, green chiles, garlic cloves, onion powder, parsley, chives, dill, pepper, and apple cider vinegar until smooth.
- In a large bowl, combine cooked pasta, diced vegetables, crispy chickpeas, and ranch dressing; toss thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
