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
Scale
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.
