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Buffalo Chickpea Pasta Salad

Buffalo Chickpea Pasta Salad

A flavorful vegan pasta salad featuring crispy buffalo chickpeas, fresh vegetables, and a creamy dairy-free green chile ranch dressing. Perfect as a nutritious and satisfying meal or side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad, vegan
Cuisine American
Servings 8 people
Calories 350 kcal

Equipment

  • 1 food processor
  • 1 large pot for boiling pasta
  • 1 skillet for cooking chickpeas

Ingredients
  

  • 1 pound short pasta such as cavatappi
  • 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)
  • 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 pepper
  • 1/4 cup buffalo sauce e.g., Frank's Red Hot
  • 2/3 cup vegan mayonnaise
  • 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 to 2 tablespoons apple cider vinegar to taste

Instructions
 

  • Bring a large pot of water to a boil and cook the pasta according to package directions. Drain and rinse with cold water, then set aside.
  • Heat avocado oil in a skillet over medium heat. Add chickpeas and dry seasonings (garlic powder, smoked paprika, pepper) and cook for about 3 minutes until chickpeas become crispy.
  • Add buffalo sauce to the skillet with chickpeas and cook for another 2 minutes, stirring frequently. Remove from heat and let cool.
  • Combine vegan mayo, green chiles, garlic cloves, onion powder, dried parsley, dried chives, dried dill, pepper, and apple cider vinegar in a food processor or blender. Blend until smooth and adjust seasonings to taste.
  • In a large bowl, combine the cooked pasta, diced bell pepper, halved tomatoes, chopped cilantro, diced red onion, chopped avocado, cooked buffalo chickpeas, and green chile ranch dressing. Toss gently to combine.
  • Top the salad with diced green onions and serve immediately or chilled.

Notes

  • Serve at room temperature or chilled.
  • Add avocado just before serving if preparing ahead.
  • Can be stored in the refrigerator for up to 2 days without avocado.