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
Scale
- 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