Description
Buffalo Chickpea Pasta Salad is a refreshing and zesty vegan dish perfect for summer picnics, potlucks, or quick weeknight dinners. This vibrant salad combines crispy buffalo chickpeas with a luscious dairy-free ranch dressing, hearty pasta, and an array of fresh veggies. Not only is it delicious, but it’s also packed with plant-based protein and healthy fats, making it a nutritious option that will impress everyone at your table. Easy to customize with your favorite ingredients, this colorful salad is sure to be a hit at any gathering!
Ingredients
Scale
- 1 pound short pasta (cavatappi or similar)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 2 small avocados (chopped)
- 1 can chickpeas (15 ounces, drained & rinsed)
- Buffalo sauce (¼ cup)
- Vegan mayo (⅔ cup)
- Green chiles (4-ounce can)
Instructions
- Cook pasta according to package instructions in a large pot of boiling water. Drain and rinse with cold water; set aside.
- In a skillet, heat avocado oil over medium heat. Add chickpeas seasoned with garlic powder and smoked paprika; cook until crispy.
- Stir in buffalo sauce and cook for an additional couple of minutes. Allow 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 well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg