Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is a vibrant dish that perfectly blends flavors and textures. It features crispy buffalo chickpeas, creamy dairy-free ranch, and fresh veggies, making it an ideal choice for weekday meals or summer gatherings. Whether you’re serving it as a main course or a side dish, this salad offers a delightful kick and is sure to impress both vegans and non-vegans alike.
Why You’ll Love This Recipe
- Flavor-Packed: The combination of buffalo sauce and creamy ranch delivers an irresistible taste that will keep you coming back for more.
- Quick to Prepare: With just 30 minutes from start to finish, this salad is perfect for busy weeknights or last-minute gatherings.
- Nutrient-Rich: Loaded with protein from chickpeas and healthy fats from avocados, this dish is not only delicious but also nutritious.
- Versatile Option: Enjoy it as a main dish or a side at your next BBQ—it’s suitable for any occasion!
- Vegan-Friendly: This recipe caters to plant-based diets while still being hearty and satisfying.
Tools and Preparation
To make the Buffalo Chickpea Pasta Salad effectively, having the right tools on hand can make all the difference.
Essential Tools and Equipment
- Large pot
- Skillet
- Food processor or blender
- Colander
- Mixing bowl
Importance of Each Tool
- Large pot: Essential for boiling pasta quickly and efficiently.
- Skillet: Perfect for cooking chickpeas until crispy, enhancing their texture.
- Food processor or blender: Ensures a smooth consistency for the dairy-free ranch dressing.
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)
- 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
For the Ranch Dressing
- 1/4 cup buffalo sauce (I used Frank’s Red Hot)
- 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 the package instructions. Drain and rinse with cold water. Set aside.
Step 2: Prepare the Chickpeas
Meanwhile, heat the oil in a skillet. Add the chickpeas along with garlic powder, smoked paprika, and pepper. Cook for 3 minutes until they start to get crispy. Pour in the buffalo sauce and cook for another couple of minutes while stirring frequently. Remove from heat and allow cooling.
Step 3: Make the Ranch Dressing
Add all ranch ingredients to a food processor or blender. Blend until smooth. Taste and adjust seasonings as needed before setting aside.
Step 4: Assemble the Salad
In a large mixing bowl, combine cooked pasta, diced veggies, crispy chickpeas, and prepared ranch dressing. Toss until everything is well coated. Top with diced green onions before serving.
Enjoy your flavorful Buffalo Chickpea Pasta Salad!
How to Serve Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad is a versatile dish that can be served in many ways. Whether you’re enjoying it at a barbecue or a casual weeknight dinner, these serving suggestions will elevate your meal.
As a Main Dish
- A satisfying option for lunch or dinner, this pasta salad is filling enough to stand alone as the main course.
As a Side Dish
- Perfect alongside grilled veggies or vegan burgers, this salad complements many dishes while adding flavor and texture.
In Meal Prep Containers
- This salad holds up well in the fridge, making it an ideal choice for meal prep. Divide it into containers for easy grab-and-go lunches throughout the week.
Topped with Extra Veggies
- Enhance the nutrition by adding extra greens like spinach or kale on top of your serving. This adds both color and health benefits.
With Tortilla Chips
- For a crunchy twist, serve it with tortilla chips. The combination of creamy ranch and crunchy chips is delightful.
At Potlucks and Picnics
- This pasta salad is a crowd-pleaser and travels well, making it great for potlucks or picnics. It’s sure to impress guests!
How to Perfect Buffalo Chickpea Pasta Salad
To make the most out of your Buffalo Chickpea Pasta Salad, keep these tips in mind.
- Use Fresh Ingredients: Fresh produce enhances flavor and nutrition. Choose ripe tomatoes and crisp bell peppers for the best results.
- Adjust Spice Levels: If you prefer less heat, reduce the amount of buffalo sauce. You can also add more if you like it spicy!
- Chill Before Serving: Allowing the salad to chill in the fridge for at least 30 minutes lets flavors meld together beautifully.
- Add More Protein: For added protein, consider mixing in some cooked quinoa or lentils to make it even heartier.
Best Side Dishes for Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad pairs wonderfully with various side dishes. Here are some excellent choices:
- Grilled Veggies: Bright seasonal vegetables like zucchini and bell peppers add freshness and complement the spicy pasta salad.
- Vegan Sliders: Mini vegan burgers provide a satisfying bite-sized option that works well with the bold flavors of the salad.
- Corn on the Cob: Sweet corn adds another layer of flavor and texture, making it perfect for summer gatherings.
- Potato Wedges: Crispy baked potato wedges offer a hearty side that balances well with the lightness of the salad.
- Fruit Salad: A refreshing fruit salad provides a sweet contrast to the spice of the Buffalo sauce.
- Crispy Kale Chips: These savory snacks are great for crunching alongside your pasta salad while keeping things healthy.
- Hummus Platter: Pairing with hummus and veggie sticks diversifies your spread while keeping it light and nutritious.
- Garlic Breadsticks: Soft breadsticks with garlic flavor complement the creamy ranch dressing perfectly.
Common Mistakes to Avoid
When making Buffalo Chickpea Pasta Salad, avoiding common pitfalls can elevate your dish. Here are some mistakes to steer clear of:
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Ignoring the pasta cooking time – Overcooking the pasta can lead to a mushy salad. Always follow the package instructions and taste for al dente texture.
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Neglecting to rinse chickpeas – Skipping the rinse can leave excess sodium and affect flavor. Always drain and rinse canned chickpeas before using them.
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Using too much buffalo sauce – While it’s tempting to add more for heat, it can overpower the dish. Start with a small amount, taste, and adjust gradually.
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Not chilling the salad – Serving immediately can miss out on flavors melding together. Allow your salad to chill in the fridge for at least 30 minutes before serving.
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Forgetting about garnishes – Skipping toppings like green onions can make your salad look less appealing. Always remember to garnish for both visual appeal and flavor enhancement.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- The salad will stay fresh for up to 4 days in the refrigerator.
Freezing Buffalo Chickpea Pasta Salad
- It’s best not to freeze this salad as the texture of pasta and veggies may change.
- If necessary, freeze without dressing; consume within 1 month.
Reheating Buffalo Chickpea Pasta Salad
- Oven – Preheat to 350°F (175°C). Bake for about 10-15 minutes until warm.
- Microwave – Heat in short bursts, stirring in between until warmed through.
- Stovetop – Use a skillet over medium heat, stirring frequently until heated through.
Frequently Asked Questions
Here are some common questions about Buffalo Chickpea Pasta Salad:
What is Buffalo Chickpea Pasta Salad?
Buffalo Chickpea Pasta Salad is a vegan dish made with crispy chickpeas, pasta, fresh vegetables, and a flavorful dairy-free ranch dressing.
Can I make this salad ahead of time?
Yes! This salad can be made a day in advance. Just store it in the fridge to let all the flavors combine beautifully.
How do I customize Buffalo Chickpea Pasta Salad?
Feel free to add or substitute ingredients! Try different veggies like corn or cucumbers, or add nuts for crunch.
Is this recipe gluten-free?
You can make it gluten-free by using gluten-free pasta options available at most grocery stores.
What should I serve with Buffalo Chickpea Pasta Salad?
This salad pairs well with grilled vegetables or as a side dish with your favorite vegan protein for a complete meal.
Final Thoughts
Buffalo Chickpea Pasta Salad offers vibrant flavors and textures that are sure to please everyone. It’s not just delicious but also versatile; you can customize it with your favorite vegetables or dressings. Try it out today and enjoy a refreshing vegan meal!
Buffalo Chickpea Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Description
Buffalo Chickpea Pasta Salad is a vibrant, flavor-packed dish that combines crispy buffalo chickpeas with fresh vegetables and a creamy dairy-free ranch dressing. Perfect for summer gatherings or quick weeknight meals, this versatile salad will delight both vegans and non-vegans alike. The delightful kick from the buffalo sauce pairs beautifully with the richness of avocados, making it a nutritious choice for a hearty lunch or as a side at your next BBQ. With its easy preparation and fresh ingredients, you’ll want to make this salad again and again.
Ingredients
- 1 pound short pasta (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)
- 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)
- 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)
Instructions
- Cook pasta in boiling water according to package instructions, then drain and rinse with cold water.
- In a skillet, heat avocado oil, add chickpeas, garlic powder, smoked paprika, and pepper. Cook until crispy, then stir in buffalo sauce.
- Blend ranch ingredients until smooth in a food processor or blender.
- In a mixing bowl, combine pasta, diced veggies, crispy chickpeas, and ranch dressing. Toss well and garnish with green onions before serving.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
