Description
Buffalo Chickpea Pasta Salad is a flavorful vegan pasta salad loaded with crispy buffalo chickpeas, fresh vegetables, creamy green chile ranch, and tender pasta. Perfect for meal prep, potlucks, or a healthy lunch.
Ingredients
For the Salad
- 1 pound short pasta (cavatappi)
- 1 bell pepper, diced
- 10 ounces grape tomatoes, halved
- 1 bunch cilantro, chopped
- 1/2 large red onion, diced
- 2 small avocados, chopped
- 2 green onions, diced
For the Chickpeas
- 1 teaspoon avocado oil
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 cup buffalo sauce
For the Green Chile Ranch
- 2/3 cup vegan mayonnaise
- 1 (4-ounce) can green chiles
- 2 garlic cloves
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon black pepper
- 1–2 tablespoons apple cider vinegar
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain, rinse with cold water, and set aside.
- Heat avocado oil in a skillet. Add chickpeas, garlic powder, smoked paprika, and pepper. Cook for 3 minutes until slightly crispy.
- Add buffalo sauce and cook for another 2 minutes, stirring frequently. Remove from heat and cool.
- Add all ranch ingredients to a food processor or blender. Blend until smooth and creamy. Adjust seasoning to taste.
- Combine pasta, bell pepper, tomatoes, cilantro, red onion, avocado, chickpeas, and ranch in a large bowl.
- Toss until evenly coated. Garnish with green onions and serve.
Notes
- Serve chilled or at room temperature.
- If preparing ahead, add avocado just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American