Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is the ultimate vegan salad! Packed with crispy buffalo chickpeas, a creamy dairy-free green chile ranch, and a mix of fresh pasta and vegetables, this dish is perfect for any occasion. Whether you serve it as a main course or a side dish, its bold flavors and vibrant colors will impress everyone at your table.
Why You’ll Love This Recipe
- Flavorful and Spicy: The buffalo sauce adds an exciting kick that makes this salad stand out.
- Easy to Prepare: With just a few simple steps, you can whip up this delicious salad in no time.
- Versatile Dish: Perfect for potlucks, BBQs, or as a meal prep option for the week.
- Nutritious Ingredients: Packed with fiber from chickpeas and healthy fats from avocados, this salad is both filling and nutritious.
- Vegan-Friendly: A great option for those following plant-based diets without sacrificing flavor.
Tools and Preparation
Before diving into the recipe, gather these essential tools. Having the right equipment on hand makes the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Food processor or blender
- Large pot
- Skillet
- Mixing bowl
- Strainer
Importance of Each Tool
- Food processor or blender: Essential for creating a smooth and creamy ranch dressing.
- Large pot: Perfect for cooking pasta evenly and efficiently.
- Skillet: Used to achieve crispy chickpeas with the right texture.
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 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 Crispy 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 Vegan Ranch Dressing
- 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. Once done, drain and rinse with cold water. Set aside.
Step 2: Prepare the Crispy Chickpeas
Heat the avocado oil in a skillet over medium heat.
– Add the drained chickpeas along with garlic powder, smoked paprika, and pepper.
– Cook for about 3 minutes until they start getting crispy.
– Pour in the buffalo sauce and stir frequently for another couple of minutes. Remove from heat and let cool.
Step 3: Make the Vegan Ranch Dressing
In a food processor or blender:
– Combine vegan mayo, green chiles, peeled garlic cloves, onion powder, dried parsley, dried chives, dried dill, pepper, and apple cider vinegar.
– Blend until smooth. Taste and adjust seasonings as needed. Set aside.
Step 4: Assemble the Salad
In a large mixing bowl:
– Combine cooked pasta, diced veggies (bell pepper, grape tomatoes, cilantro, red onion), crispy chickpeas, and prepared ranch dressing.
– Toss everything together until well combined. Top with diced green onions before serving.
This Buffalo Chickpea Pasta Salad is sure to be a hit at your next gathering! Enjoy!
How to Serve Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is versatile and can be served in various ways. Whether you’re hosting a picnic or looking for a quick lunch, these serving suggestions will enhance your meal experience.
As a Main Dish
- Serve it chilled or at room temperature for a refreshing main course.
- Pair it with crusty bread or garlic knots to soak up the flavors.
As a Side Dish
- This salad makes an excellent side for grilled vegetables or BBQ dishes.
- It complements rich flavors, making it great alongside burgers or sandwiches.
In Lettuce Wraps
- Spoon the salad into large lettuce leaves for a light, healthy option.
- This adds a crunchy texture that balances well with the creamy ranch dressing.
In Meal Prep Containers
- Portion the salad into containers for easy grab-and-go lunches throughout the week.
- Just keep the dressing separate until ready to eat to maintain freshness.
Topped on Nachos
- Spread some tortilla chips on a plate and top with Buffalo Chickpea Pasta Salad for a fun twist.
- Add vegan cheese and bake briefly for a delicious snack!
How to Perfect Buffalo Chickpea Pasta Salad
To ensure your Buffalo Chickpea Pasta Salad is as delicious as possible, follow these simple tips.
- Use fresh ingredients: Fresh veggies and herbs enhance flavor and texture. Always choose ripe tomatoes and vibrant greens.
- Adjust spice levels: If you prefer less heat, reduce the amount of buffalo sauce. You can also add more if you love spice!
- Chill before serving: Letting the salad sit in the fridge for at least 30 minutes allows flavors to meld beautifully.
- Experiment with pasta types: While cavatappi works well, feel free to try other short pasta like fusilli or penne for variety.
- Add protein: For those craving more protein, consider adding cooked quinoa or grilled tofu for an extra boost.
- Garnish creatively: Top with extra cilantro or sliced jalapeños for added flair and fresh taste.
Best Side Dishes for Buffalo Chickpea Pasta Salad
Pairing sides with your Buffalo Chickpea Pasta Salad can create a well-rounded meal. Here are some excellent options to consider:
- Grilled Corn on the Cob: Sweet corn complements the spicy salad perfectly; try adding lime and chili powder for zing.
- Roasted Vegetables: A mix of seasonal vegetables roasted until caramelized enhances both flavor and nutrition.
- Garlic Bread: Crispy garlic bread provides a crunchy contrast and is perfect for scooping up any leftover salad.
- Coleslaw: A tangy coleslaw adds crunch and balances out the creaminess of the pasta salad.
- Fruit Salad: A refreshing fruit salad made with seasonal fruits offers a sweet contrast that brightens up the meal.
- Chips and Salsa: Crunchy tortilla chips paired with zesty salsa are always a crowd-pleaser alongside any salad dish.
Common Mistakes to Avoid
When making Buffalo Chickpea Pasta Salad, it’s easy to overlook a few key steps. Here are some common mistakes and how you can avoid them.
- Skipping the Rinsing Step: Not rinsing your pasta after cooking can lead to a gummy texture. Always rinse with cold water to stop the cooking process and keep it fluffy.
- Overcooking Chickpeas: Cooking chickpeas too long can make them mushy. Aim for just enough time to crisp them up without losing their shape.
- Ignoring Seasoning Adjustments: Every ingredient varies in flavor. Taste your ranch dressing and adjust seasonings as needed before mixing it into the salad.
- Not Using Fresh Ingredients: Stale veggies or herbs can dull your salad’s flavor. Use fresh produce for a vibrant, delicious dish.
- Forgetting to Chill: Serving your salad immediately might not allow flavors to meld. Let it chill for at least 30 minutes for the best taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store Buffalo Chickpea Pasta Salad in an airtight container.
- It will last up to 3 days in the refrigerator, maintaining its freshness.
Freezing Buffalo Chickpea Pasta Salad
- This salad is best enjoyed fresh but can be frozen for up to a month.
- If freezing, consider omitting avocado as it doesn’t freeze well.
Reheating Buffalo Chickpea Pasta Salad
- Oven: Preheat your oven to 350°F (175°C) and bake covered for about 10-15 minutes until warmed through.
- Microwave: Heat in short bursts of 30 seconds, stirring in between, until heated thoroughly.
- Stovetop: Warm gently over low heat, adding a splash of water if necessary to prevent sticking.
Frequently Asked Questions
Here are some common questions about Buffalo Chickpea Pasta Salad that may help you enjoy this delicious dish even more!
What is Buffalo Chickpea Pasta Salad?
Buffalo Chickpea Pasta Salad is a vibrant vegan dish featuring pasta mixed with spicy buffalo chickpeas, fresh vegetables, and a creamy ranch dressing.
Can I customize this recipe?
Absolutely! Feel free to swap out veggies or add your favorite ingredients like corn or black olives for extra flavor.
How can I make it spicier?
To increase the heat level, add more buffalo sauce or include diced jalapeños in the salad.
Is this salad gluten-free?
To make this Buffalo Chickpea Pasta Salad gluten-free, choose a gluten-free pasta alternative while preparing the dish.
Final Thoughts
Buffalo Chickpea Pasta Salad offers a delightful mix of flavors and textures that everyone will love. It’s perfect for summer picnics or as a satisfying meal at home. You can easily customize it with your favorite ingredients for endless variations!
Buffalo Chickpea Pasta Salad
- Total Time: 30 minutes
- Yield: Serves approximately 6
Description
Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish that brings together the bold flavors of spicy buffalo chickpeas, a creamy dairy-free green chile ranch, and a medley of fresh vegetables. Perfect for summer gatherings, potlucks, or meal prep, this salad is not only delicious but also nutritious, making it an ideal choice for anyone looking to enjoy a hearty plant-based meal. Its colorful presentation and zesty taste will impress both vegans and non-vegans alike. Whip up this easy dish in just a few steps to enjoy a delightful combination of textures and flavors that everyone will love!
Ingredients
- 1 pound short pasta (such as cavatappi)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 bell pepper, diced
- 10 ounces grape tomatoes, halved
- 2 small avocados, chopped
- 2/3 cup vegan mayo
- 1/4 cup buffalo sauce
- Fresh cilantro and green onions for garnish
Instructions
- Cook pasta according to package instructions; drain and rinse with cold water.
- In a skillet, heat avocado oil over medium heat. Add chickpeas, garlic powder, smoked paprika, and pepper; cook until crispy. Stir in buffalo sauce and cool.
- 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, veggies (bell pepper, tomatoes), crispy chickpeas, and ranch dressing; toss well. Top with green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
