If you love a dish that bursts with bold flavors, fresh textures, and a fun spicy kick, then you are going to adore this Buffalo Chickpea Pasta Salad Recipe. It brings together perfectly cooked cavatappi pasta, crispy buffalo-seasoned chickpeas, and a vibrant mix of fresh veggies all tossed in a creamy, tangy vegan ranch dressing. Every bite delivers a satisfying blend of creaminess, heat, and brightness that makes this salad a stunning and wholesome crowd-pleaser for any occasion.
Ingredients You’ll Need
The magic of this Buffalo Chickpea Pasta Salad Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role in building layers of flavor, texture, and color that make this salad impossible to resist.
- 1 pound short pasta (cavatappi recommended): Its spiral shape helps hold onto every bit of sauce and seasoning perfectly.
- 1 bell pepper (diced): Adds a crisp sweetness and vibrant color that brighten the dish.
- 10 ounces grape tomatoes (halved): Juicy pockets of sweetness that balance the spiciness beautifully.
- 1 bunch cilantro (chopped): Fresh, herbal brightness that lifts the flavors.
- 1/2 large red onion (diced, or 1 small onion): Sharpness and crunch to contrast creamy elements.
- 2 small avocados (chopped): Silky texture and richness that mellow out the spice.
- 2 green onions (diced, for topping): Adds a gentle onion aroma and a pop of color on top.
- 1 teaspoon avocado oil: A neutral oil with a smooth finish perfect for crisping chickpeas.
- 1 15-ounce can chickpeas (drained & rinsed): The hearty, protein-packed star ingredient ready to soak up buffalo flavor.
- 1/2 teaspoon garlic powder: Boosts savory notes in the chickpeas.
- 1/2 teaspoon smoked paprika: Adds warmth and smoky depth.
- 1/2 teaspoon pepper: Keeps a subtle heat throughout the mix.
- 1/4 cup buffalo sauce: Brings that signature tangy, spicy kick everyone craves.
- 2/3 cups vegan mayo: The creamy base for the ranch dressing, keeping it smooth and luscious.
- 1 4-ounce can green chiles: Adds a mild punch and a little extra complexity.
- 2 cloves garlic (peeled): Fresh garlic for a bright and zesty note in the dressing.
- 1/2 teaspoon onion powder: Amplifies the savory flavor in the ranch dressing.
- 1/2 teaspoon dried parsley: Herbal undertones that complement the cilantro.
- 1/2 teaspoon dried chives: Adds mild onion flavor and color.
- 1/4 teaspoon dried dill: A subtle tangy note, perfect mixed into the dressing.
- 1/4 teaspoon pepper: Ensures a well-rounded spice in the dressing too.
- 1-2 tablespoons apple cider vinegar (to taste): Gives the dressing a refreshing zing and balances the creaminess.
How to Make Buffalo Chickpea Pasta Salad Recipe
Step 1: Cook and Cool the Pasta
Start by cooking the pasta as the package directs until it’s perfectly al dente. Then, drain it and rinse under cold water to stop the cooking and cool it down, which helps the pasta maintain its texture and keeps the salad refreshing.
Step 2: Crisp Up the Buffalo Chickpeas
While the pasta cools, heat avocado oil in a skillet over medium heat. Toss in the rinsed chickpeas, seasoned with garlic powder and smoked paprika, and cook them until they’re crisp and golden all over. This step transforms ordinary chickpeas into crunchy nuggets that soak up the buffalo sauce that’s added next for a bold, spicy flavor.
Step 3: Blend the Creamy Vegan Ranch Dressing
In a blender, combine vegan mayo, green chiles, peeled garlic cloves, onion powder, dried parsley, chives, dill, pepper, and apple cider vinegar. Blend until smooth and creamy. This ranch dressing is the secret to tying all the salad’s bold elements together with its cool, tangy, and herby profile.
Step 4: Toss Everything Together
In a large bowl, mix the cooked pasta, diced bell pepper, halved grape tomatoes, chopped cilantro, diced red onion, chopped avocados, and crispy buffalo chickpeas. Pour the creamy ranch dressing over and toss gently but thoroughly so every bite gets that perfect balance of flavors and textures.
Step 5: Chill and Let Flavors Meld
For the best taste experience, chill the salad in the fridge for at least 20 minutes before serving. This resting time allows the flavors to meld beautifully, making the Buffalo Chickpea Pasta Salad Recipe taste even more vibrant and harmonious.
How to Serve Buffalo Chickpea Pasta Salad Recipe
Garnishes
A sprinkle of fresh green onions on top adds a delightful crunch and visual appeal. You can also add a few extra cilantro leaves or a dash of smoked paprika for an inviting final touch.
Side Dishes
This salad pairs wonderfully with a light soup, grilled veggies, or simply some crispy garlic bread. When served alongside simple sides, its zesty layers truly shine as the centerpiece.
Creative Ways to Present
For a fun twist, serve the salad in individual mason jars for grab-and-go lunches or at picnics. Layer it with a little extra dressing at the bottom and top with crunchy chickpeas. Alternatively, pile it on fresh lettuce leaves to create vibrant, handheld wraps packed with flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Buffalo Chickpea Pasta Salad Recipe keeps well in an airtight container in the fridge for up to 3 days. For best results, store the avocados separately and add them fresh when serving to prevent browning.
Freezing
Freezing is not recommended for this salad because the avocados and dressing may become watery or lose their texture. Freshly made is always the tastiest way to enjoy it.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you prefer it slightly warmer, let it sit out for 10-15 minutes to take the chill off before enjoying.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While cavatappi is ideal due to its shape that holds dressing well, you can swap it for fusilli, rotini, or even penne depending on what you have on hand.
Is this Buffalo Chickpea Pasta Salad Recipe vegan?
Yes, it is entirely vegan! The creamy dressing uses vegan mayo, and all other ingredients are plant-based, making it a great choice for vegan and vegetarian diets.
How spicy is the salad?
The salad carries a lively but manageable kick thanks to the buffalo sauce. If you prefer milder heat, simply reduce the buffalo sauce or swap it for a milder hot sauce.
Can I prepare this salad without the avocado?
Of course! Avocado adds creaminess and richness, but if you’re not a fan or it’s out of season, omit it or substitute with cucumber for crunch.
What is the best way to make the chickpeas extra crispy?
Make sure to dry the chickpeas thoroughly after rinsing, and cook them in hot avocado oil without overcrowding the pan. Stir them often to ensure even crisping before tossing with buffalo sauce.
Final Thoughts
This Buffalo Chickpea Pasta Salad Recipe is one of those dishes you want to make again and again because it delights with bold flavors, fresh textures, and satisfying heartiness all at once. Whether you’re feeding a crowd or looking for a flavorful meal prep idea, this salad has you covered. Go ahead and give it a try—you’ll be so glad you did!
Print
Buffalo Chickpea Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Buffalo Chickpea Pasta Salad is a vibrant, flavorful vegan dish combining tender pasta, crispy buffalo-spiced chickpeas, fresh veggies, and a creamy homemade ranch dressing. It’s perfect for meal prep, picnics, or a satisfying lunch that packs a punch with a spicy, tangy kick.
Ingredients
Pasta & Vegetables
- 1 pound short pasta (cavatappi recommended)
- 1 bell pepper, diced
- 10 ounces grape tomatoes, halved
- 1 bunch cilantro, chopped
- 1/2 large red onion, diced (or 1 small onion)
- 2 small avocados, chopped
- 2 green onions, diced (for topping)
Chickpeas & Seasonings
- 1 15-ounce 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
Ranch Dressing
- 2/3 cup 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)
Instructions
- Cook Pasta: Cook the short pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down for the salad.
- Crisp Chickpeas: Heat avocado oil in a skillet over medium heat. Add the drained chickpeas, then sprinkle with garlic powder, smoked paprika, and pepper. Cook, stirring occasionally, until the chickpeas start to crisp up and become slightly browned. Stir in the buffalo sauce and cook for an additional minute to coat evenly.
- Make Ranch Dressing: In a blender, combine vegan mayo, green chiles, peeled garlic cloves, onion powder, dried parsley, dried chives, dried dill, pepper, and apple cider vinegar. Blend until smooth and creamy, adjusting vinegar to your taste preference.
- Toss Salad: In a large bowl, combine the cooked and cooled pasta, diced bell pepper, halved grape tomatoes, chopped cilantro, diced red onion, chopped avocados, and crispy buffalo chickpeas. Pour the prepared ranch dressing over the salad. Gently toss all ingredients together until evenly coated.
- Chill and Serve: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together. Garnish with diced green onions just before serving for freshness and added crunch.
Notes
- Use cavatappi or any short pasta that can hold the dressing well, such as rotini or penne.
- For a milder dish, reduce the buffalo sauce or replace with hot sauce to control spiciness.
- Make sure to rinse the pasta after cooking to cool it down for the salad and prevent clumping.
- Keep the salad chilled until serving to enhance flavor and texture.
- This salad stores well in the refrigerator for up to 3 days, though avocado may darken over time.
