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
Scale
- 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