This Buffalo Chickpea Pasta Salad is a game-changer! With crispy buffalo chickpeas, a creamy, dairy-free green chile ranch dressing, and a medley of fresh veggies, this vegan pasta salad is bursting with flavor. It’s the perfect addition to your next BBQ, potluck, or a satisfying make-ahead lunch.
Ingredients:
Salad:
- 1 pound short pasta (like 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)
Chickpeas:
- 1 teaspoon avocado oil
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 cup buffalo sauce (I used Frank’s Red Hot)
Green Chile Ranch:
- 2/3 cup 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)
Instructions:
- Prepare the Buffalo Chickpeas & Pasta:
- Bring a large pot of water to a boil and cook the pasta until al dente. Drain and rinse with cold water to cool.
- In a skillet, heat avocado oil over medium heat. Add the chickpeas with garlic powder, smoked paprika, and pepper. Cook for about 3 minutes until the chickpeas become crispy. Stir in buffalo sauce and cook for another 2 minutes. Remove from heat and set aside to cool.
- Make the Vegan Green Chile Ranch:
- Combine the vegan mayo, green chiles, garlic, onion powder, dried parsley, chives, dill, pepper, and apple cider vinegar in a food processor or blender. Blend until smooth and adjust seasoning as needed.
- Assemble the Salad:
- In a large bowl, combine the chilled pasta with the diced bell pepper, grape tomatoes, cilantro, red onion, avocado, and buffalo chickpeas. Drizzle the green chile ranch over the salad and toss gently to combine.
- Top with chopped green onions for extra flavor and crunch. Serve immediately or refrigerate for later. If making ahead, add the avocado right before serving.
This Buffalo Chickpea Pasta Salad is a vibrant and delicious vegan recipe idea that everyone will enjoy. Whether you’re having it as a side dish or a light main course, this salad is sure to satisfy!