Description
Buffalo Chickpea Pasta Salad is a vibrant and flavorful vegan dish that combines crispy buffalo chickpeas with a medley of fresh vegetables and creamy dairy-free ranch. Perfect for summer gatherings, picnics, or quick weeknight dinners, this salad is not only delicious but also nutritious. Packed with protein from chickpeas and healthy fats from avocados, it offers a satisfying meal option that’s as colorful as it is tasty. With just 30 minutes of prep time, you can whip up this zesty salad that impresses guests and delights your taste buds.
Ingredients
Scale
- 1 pound short pasta (cavatappi recommended)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 2 small avocados (chopped)
- 1 can chickpeas (drained & rinsed)
- Buffalo sauce
- Vegan mayo
- Green chiles
- Garlic
Instructions
- Cook the pasta in boiling water according to package instructions. Drain and rinse with cold water.
- In a skillet, heat oil over medium heat. Add chickpeas, garlic powder, smoked paprika, and pepper; cook until crispy. Add buffalo sauce and stir before removing from heat.
- Blend ranch dressing ingredients in a food processor until smooth.
- In a bowl, combine cooked pasta, veggies, crispy chickpeas, and ranch dressing; toss well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg