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
Scale
- 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