Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is the ultimate vegan salad! Perfect for picnics, potlucks, or a simple weeknight dinner, this dish combines crispy buffalo chickpeas with fresh vegetables and a creamy, dairy-free ranch dressing. The unique flavor of buffalo sauce adds a spicy kick, making this salad not just healthy but also incredibly delicious. You’ll love how easy it is to whip up, making it a go-to recipe for any occasion.
Why You’ll Love This Recipe
- Flavorful and Spicy: The combination of buffalo sauce and crispy chickpeas brings a burst of flavor that elevates any meal.
- Vegan-Friendly: This dish is completely plant-based, making it suitable for vegans and vegetarians alike.
- Quick and Easy: With a total prep time of just 30 minutes, you can have this delicious salad ready in no time.
- Nutritious Ingredients: Packed with protein from chickpeas and vitamins from fresh veggies, this salad is as healthy as it is tasty.
- Versatile Dish: Enjoy it as a main course or side dish; it’s perfect for summer barbecues or cozy winter dinners.
Tools and Preparation
To prepare your Buffalo Chickpea Pasta Salad efficiently, you’ll need some essential kitchen tools. These will help streamline the cooking process and ensure that your ingredients are prepped perfectly.
Essential Tools and Equipment
- Large pot
- Skillet
- Food processor or blender
- Mixing bowl
- Strainer
Importance of Each Tool
- Large pot: Ideal for cooking pasta evenly; it allows enough space for the pasta to move freely while boiling.
- Food processor or blender: Essential for creating the smooth dairy-free ranch dressing quickly and easily.
Ingredients
This Buffalo Chickpea Pasta Salad features a delightful mix of fresh ingredients that come together to create a vibrant dish.
For the Salad Base
- 1 pound short pasta (I used 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)
For the Crispy Buffalo Chickpeas
- 1 teaspoon avocado oil
- 1 15-ounce can chickpeas (drained & rinsed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 cup buffalo sauce (I used Frank’s Red Hot)
For the Dairy-Free Ranch Dressing
- 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)
How to Make Buffalo Chickpea Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Once cooked, drain and rinse with cold water. Set aside.
Step 2: Prepare the Chickpeas
Meanwhile, heat the avocado oil in a skillet over medium heat. Add the chickpeas along with garlic powder, smoked paprika, and pepper. Cook for about 3 minutes until they start to get crispy. Pour in the buffalo sauce and stir frequently for another couple of minutes. Remove from heat and let cool.
Step 3: Make the Ranch Dressing
In a food processor or blender, add all ingredients needed for the ranch dressing: vegan mayo, green chiles, peeled garlic cloves, onion powder, dried parsley, dried chives, dried dill, pepper, and apple cider vinegar. Blend until smooth. Taste and adjust seasonings if necessary.
Step 4: Assemble the Salad
In a large mixing bowl, combine cooked pasta with diced bell pepper, halved grape tomatoes, chopped cilantro, diced red onion, chopped avocados, crispy buffalo chickpeas, and ranch dressing. Toss everything together until well combined. Top with diced green onions before serving.
Enjoy your nutritious Buffalo Chickpea Pasta Salad as a satisfying meal or side dish!
How to Serve Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad is a versatile dish that can be served in many delightful ways. Whether you’re hosting a barbecue or enjoying a casual lunch, this salad is sure to impress.
As a Main Dish
- Serve it chilled for a refreshing lunch or dinner option.
- Pair it with crusty bread for a heartier meal.
As a Side Dish
- Use it as a side at your next potluck or picnic.
- It complements grilled vegetables beautifully.
For Meal Prep
- Divide servings into containers for easy grab-and-go lunches throughout the week.
- The flavors deepen as it sits, making it even tastier on the second day.
With Toppings
- Add additional diced avocado or crumbled vegan feta for extra creaminess.
- Top with sliced jalapeños for an extra kick.
How to Perfect Buffalo Chickpea Pasta Salad
To make your Buffalo Chickpea Pasta Salad truly outstanding, consider these helpful tips.
- Choose the right pasta: Opt for short pasta like cavatappi or rotini to hold the dressing and other ingredients well.
- Make it spicy: Adjust the amount of buffalo sauce based on your heat preference; feel free to add more for extra flavor.
- Chill before serving: Letting the salad chill in the fridge for at least 30 minutes allows the flavors to meld together beautifully.
- Fresh herbs matter: Using fresh cilantro elevates the salad’s taste; don’t skip this ingredient!
- Experiment with veggies: Feel free to mix in seasonal vegetables like zucchini or corn for added texture and nutrition.
- Store properly: Keep leftovers in an airtight container in the fridge to maintain freshness for several days.
Best Side Dishes for Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad pairs well with various side dishes. Here are some great options to complement your meal.
- Grilled Corn on the Cob – Sweet and smoky, grilled corn adds a delightful crunch.
- Vegan Coleslaw – A tangy slaw offers a refreshing contrast to the spiciness of the salad.
- Garlic Bread – Crispy garlic bread makes for a delicious accompaniment and perfect for scooping up salad.
- Cucumber Salad – Light and refreshing, cucumber salad balances out the richness of buffalo flavors.
- Roasted Vegetables – Seasoned roasted veggies provide hearty texture and earthy flavors.
- Potato Wedges – Crispy potato wedges seasoned with herbs are great for dipping into any leftover ranch dressing.
Common Mistakes to Avoid
When making Buffalo Chickpea Pasta Salad, a few common mistakes can ruin the dish. Here are some tips to get it right.
- Ignoring the pasta cooking time: Overcooking the pasta can make it mushy. Follow the package instructions closely for the best texture.
- Not seasoning chickpeas properly: Seasoning adds flavor. Ensure to coat the chickpeas well with spices before adding buffalo sauce for a delicious kick.
- Skipping the cooling step: Allowing the chickpeas to cool helps prevent wilting in your salad. Always let them cool before combining with other ingredients.
- Using unripe avocados: Unripe avocados can be hard and lack flavor. Choose ripe ones for creaminess in your salad.
- Forgetting to adjust ranch seasonings: Everyone has different taste preferences. Taste your ranch dressing and adjust the spices to suit your liking.
Storage & Reheating Instructions
Refrigerator Storage
- Store Buffalo Chickpea Pasta Salad in an airtight container.
- It will stay fresh for up to 3 days in the refrigerator.
Freezing Buffalo Chickpea Pasta Salad
- Freezing is not recommended as it may alter the texture of the pasta and veggies.
- If you must freeze, separate components and store them individually.
Reheating Buffalo Chickpea Pasta Salad
- Oven: Preheat at 350°F (175°C) and heat until warmed through, about 10-15 minutes.
- Microwave: Place portions in a microwave-safe dish, cover, and heat for 1-2 minutes or until warm.
- Stovetop: Heat gently in a skillet over medium-low heat, stirring frequently until warmed.
Frequently Asked Questions
Here are some common questions about making Buffalo Chickpea Pasta Salad.
Can I customize my Buffalo Chickpea Pasta Salad?
Yes! Feel free to add other vegetables like corn or cucumber for extra crunch and flavor.
How do I make this salad gluten-free?
Substitute regular pasta with gluten-free pasta options available at most grocery stores.
What can I use instead of chickpeas?
If you’re not a fan of chickpeas, try using black beans or lentils for a different protein source.
Is Buffalo Chickpea Pasta Salad suitable for meal prep?
Absolutely! This salad keeps well and makes a great option for quick lunches throughout the week.
Final Thoughts
Buffalo Chickpea Pasta Salad is not only vibrant but also versatile. You can easily customize it to suit your taste or seasonal ingredients. Whether served as a main dish or side, this salad is sure to impress. Give it a try today!
Buffalo Chickpea Pasta Salad
- Total Time: 30 minutes
- Yield: Serves approximately 6
Description
Buffalo Chickpea Pasta Salad is the perfect vegan dish that balances vibrant flavors with healthy ingredients. This salad features crispy buffalo chickpeas combined with fresh vegetables and a creamy dairy-free ranch dressing, all tossed with short pasta for a satisfying meal. Ideal for picnics, potlucks, or a weeknight dinner, this quick and easy recipe packs a spicy punch while offering nutrition and taste in every bite.
Ingredients
- 1 pound cavatappi pasta
- 1 bell pepper, diced
- 10 ounces grape tomatoes, halved
- 1 bunch cilantro, chopped
- 2 small avocados, chopped
- 1 can chickpeas (15 ounces), drained and rinsed
- 1/4 cup buffalo sauce
- 2/3 cup vegan mayo
- 4 ounces green chiles, canned
- 2 garlic cloves
Instructions
- Cook the cavatappi pasta in boiling water according to package instructions. Drain and rinse under cold water.
- In a skillet over medium heat, add avocado oil and chickpeas. Season with garlic powder, smoked paprika, and pepper; cook until crispy. Stir in buffalo sauce and remove from heat.
- Blend vegan mayo, green chiles, garlic cloves, onion powder, dried herbs, and apple cider vinegar until smooth to make the ranch dressing.
- In a large bowl, combine cooked pasta with diced veggies, crispy chickpeas, and ranch dressing. Mix well before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
