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Buffalo Chickpea Pasta Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 550
A flavorful and creamy pasta salad combining spicy buffalo chickpeas, fresh veggies, and a vegan ranch dressing, perfect for a quick and satisfying meal.

Ingredients

Pasta

  • 1 pound short pasta (cavatappi)
  • 1 diced bell pepper
  • 10 ounces grape tomatoes (halved)
  • 1 bunch cilantro (chopped)
  • 2 large red onion (diced)
  • 2 small avocados (chopped)
  • 2 green green onions (diced, for topping)
  • 1 teaspoon avocado oil
  • 1 15-ounce can chickpeas (drained and rinsed)
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon pepper
  • 0.25 cup buffalo sauce (Frank's Red Hot)
  • 0.67 cups vegan mayo
  • 0.25 can green chiles
  • 2 cloves garlic (peeled)
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon dried parsley
  • 0.5 teaspoon dried chives
  • 0.25 teaspoon dried dill
  • 0.25 teaspoon pepper
  • 1-2 tablespoons apple cider vinegar (to taste)

Instructions 

  • Cook pasta in boiling water until al dente, then drain and rinse with cold water.
  • Heat oil in a skillet, add chickpeas and seasonings, cook until crispy, then add buffalo sauce and cook briefly.
  • Blend ranch ingredients until smooth, taste and adjust seasonings.
  • Combine pasta, veggies, chickpeas, and ranch in a large bowl, toss to combine.
  • Top with green onions and serve.

Notes

For extra flavor, chill the salad before serving.
Calories: 550kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Buffalo, Pasta, Vegan