Description
Buffalo Chickpea Pasta Salad is a vibrant and zesty dish that combines crispy buffalo chickpeas, creamy ranch dressing, and an array of colorful veggies. This vegan delight is perfect for summer barbecues, potlucks, or as a light meal. With its bold flavors and satisfying textures, it appeals to both vegans and non-vegans alike. Easy to prepare and packed with protein-rich ingredients, this salad ensures everyone will be asking for seconds!
Ingredients
Scale
- 1 pound short pasta (cavatappi recommended)
- 1 can chickpeas (15 ounces)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 2 avocados (chopped)
- 2/3 cup vegan mayo
- 1/4 cup buffalo sauce
- Fresh herbs like cilantro and green onions for garnish
Instructions
- Cook the pasta according to package instructions in a large pot of boiling water. Drain and rinse under cold water.
- In a skillet, heat avocado oil over medium heat. Add drained chickpeas with garlic powder, smoked paprika, and pepper; cook until crispy. Stir in buffalo sauce and cook for an additional few minutes.
- In a blender or food processor, combine all ranch dressing ingredients until smooth.
- In a large mixing bowl, combine cooked pasta, diced vegetables, crispy chickpeas, and ranch dressing. Mix well and serve topped with green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg