Name: Buffalo Chickpea Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 pound short pasta (like cavatappi); 1 bell pepper (diced); 10 ounces grape tomatoes (halved); 2 avocados (chopped); 1 can chickpeas (drained & rinsed); 1 teaspoon avocado oil; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon pepper; 1/4 cup buffalo sauce; 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); 1 bunch cilantro (chopped); 1/2 large red onion (diced, or 1 small onion); 2 green onions (diced, for topping)

Description

Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish that’s perfect for any occasion, from summer barbecues to quick weeknight dinners. This salad features crispy buffalo chickpeas that add a delightful crunch and bold flavor, combined with a creamy dairy-free green chile ranch dressing. Tossed with colorful vegetables and your choice of short pasta, this recipe is not only delicious but also packed with nutrients. It’s customizable, quick to prepare, and ideal for meal prep, ensuring you have a healthy option ready to go throughout the week. Enjoy this crowd-pleaser that appeals to both plant-based eaters and meat lovers alike!

Ingredients

Scale

1 pound short pasta (like cavatappi)
1 bell pepper (diced)
10 ounces grape tomatoes (halved)
2 avocados (chopped)
1 can chickpeas (drained & rinsed)
1 teaspoon avocado oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
1/4 cup buffalo sauce
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)
1 bunch cilantro (chopped)
1/2 large red onion (diced, or 1 small onion)
2 green onions (diced, for topping)

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Instructions

Cook the pasta according to package instructions in a large pot of boiling water. Drain and rinse with cold water; set aside.
In a skillet over medium heat, add oil, chickpeas, garlic powder, smoked paprika, and pepper. Cook for about 3 minutes until crispy. Stir in buffalo sauce and cook for another few minutes. Remove from heat to cool.
Blend all ranch dressing ingredients in a food processor until smooth.
In a large bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing. Toss until well mixed.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Vegan

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 3g
Sodium: 480mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 11g
Protein: 10g
Cholesterol: 0mg