Description
Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish that combines the bold flavors of crispy buffalo chickpeas with a creamy, dairy-free green chile ranch dressing. This colorful salad is perfect for summer picnics, potlucks, or quick weeknight dinners, making it a versatile addition to any meal. Packed with fresh vegetables and nutrient-dense ingredients, this pasta salad not only pleases the palate but also supports a healthy lifestyle. Whether enjoyed as a hearty main course or a delightful side dish, this Buffalo Chickpea Pasta Salad is sure to impress guests and family alike.
Ingredients
Scale
- 1 pound short pasta (such as cavatappi)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 1/2 large red onion (diced)
- 2 small avocados (chopped)
- 1 can chickpeas (15 ounces, drained & rinsed)
- Buffalo sauce & vegan mayo for dressing
Instructions
- Cook the pasta in boiling water according to package instructions. Drain and rinse with cold water.
- In a skillet, heat avocado oil and cook the chickpeas seasoned with garlic powder and smoked paprika until crispy. Stir in buffalo sauce and cook for an additional 2 minutes.
- Blend all dressing ingredients until smooth.
- In a large bowl, combine cooked pasta, diced vegetables, crispy chickpeas, and ranch dressing. Toss gently to mix.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 1 cup (230g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg