Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is the ultimate vegan salad! Made with crispy buffalo chickpeas, dairy-free green chile ranch, pasta & veggies!
Equipment
Ingredients
FOR THE 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 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
Instructions
- 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.
- Meanwhile, heat the oil in a skillet. Add the chickpeas & dry seasonings and cook for 3 minutes, or until the chickpeas start to get crispy. Pour in the buffalo sauce and cook for another couple minutes, stirring frequently. Remove from the heat and allow to cool.
- Add all of the ranch ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add the pasta, veggies, chickpeas and ranch to a large bowl. Toss to combine. Top with the green onions and serve.
Video
Notes
- You can serve this at room temperature or chilled.
- If making ahead of time wait to add the avocado until right before serving.
Nutrition
Calories: 454kcal | Carbohydrates: 60g | Protein: 11g | Fat: 18g