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
Scale
- 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