Description
Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish that showcases the bold flavors of spicy buffalo chickpeas combined with a creamy, dairy-free green chile ranch dressing. This colorful salad is perfect for summer barbecues, potlucks, or quick weeknight dinners. With its hearty pasta, fresh veggies, and customizable ingredients, it caters to both flavor enthusiasts and health-conscious eaters. Ready in just 30 minutes, this salad not only pleases the palate but also nourishes the body with plant-based protein and wholesome nutrients. Enjoy it as a filling main dish or a vibrant side; either way, it’s sure to be a hit at any gathering!
Ingredients
Scale
- 1 pound short pasta (cavatappi)
- 1 can chickpeas (15 ounces)
- 2/3 cup vegan mayo
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 2 small avocados (chopped)
- Buffalo sauce (1/4 cup)
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water.
- In a skillet, heat avocado oil and add rinsed chickpeas with garlic powder, smoked paprika, and pepper. Cook until crispy, about 3 minutes. Stir in buffalo sauce and cook for an additional few minutes before removing from heat.
- Blend all ranch dressing ingredients until smooth in a food processor.
- In a large bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing. Toss to mix well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg