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Buffalo Chickpea Pasta Salad

Buffalo Chickpea Pasta Salad
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Buffalo Chickpea Pasta Salad is a vibrant and flavorful vegan dish that brings together crispy chickpeas, creamy dairy-free ranch, and hearty pasta. This versatile salad is perfect for potlucks, picnics, or quick weeknight dinners. With fresh veggies adding color and nutrition, it caters to both vegan and non-vegan eaters alike. Enjoy it as a main course or as a delightful side dish, making it an excellent choice for any gathering.

Ingredients

Scale
  • 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)
  • 2 small avocados (chopped)
  • 1 can chickpeas (15 ounces, drained & rinsed)
  • 1/4 cup buffalo sauce
  • 2/3 cups 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)
  • 1 teaspoon avocado oil
  • 2 green onions (diced, for topping)

Instructions

  1. Cook the pasta in a large pot according to package instructions; drain and rinse with cold water.
  2. In a skillet, heat avocado oil over medium heat. Add chickpeas with garlic powder, smoked paprika, and pepper; cook until crispy. Stir in buffalo sauce and remove from heat to cool.
  3. Blend vegan mayo, green chiles, garlic, onion powder, parsley, chives, dill, pepper, and apple cider vinegar in a food processor until smooth.
  4. In a mixing bowl, combine cooked pasta, diced veggies, cooled chickpeas, and ranch dressing. Toss well to combine.

Nutrition

Find it online: https://auntcooks.com/buffalo-chickpea-pasta-salad/