This Buffalo Chickpea Pasta Salad is a vibrant, protein-packed dish bursting with flavor and texture.
Loaded with fiber-rich chickpeas, fresh vegetables, and a creamy dairy-free green chile ranch, it delivers healthy fats and plant-based protein without excess saturated fat.
Quick, easy, and perfect for meal prep, it’s an ideal choice for busy weeknights or satisfying gatherings.
Buffalo Chickpea Pasta Salad
Equipment
- Large Pot (for boiling pasta)
- Skillet (for cooking chickpeas)
- Food processor or blender (for ranch dressing)
- Mixing bowl (for assembling salad)
- Cutting board & knife
- Measuring Spoons and Cups
Ingredients
Salad Ingredients:
- 1 pound short pasta such as cavatappi
- 1 bell pepper diced
- 10 ounces grape tomatoes halved
- 1 bunch cilantro chopped
- ½ large red onion or 1 small onion diced
- 2 small avocados chopped
- 2 green onions diced (for topping)
Chickpea Ingredients:
- 1 teaspoon avocado oil
- 1 15-ounce can chickpeas, drained and rinsed
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon pepper
- ¼ cup buffalo sauce such as Frank’s RedHot
Green Chile Ranch Dressing Ingredients:
- ⅔ cup vegan mayonnaise
- 1 4-ounce can green chiles
- 2 cloves garlic peeled
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ¼ teaspoon dried dill
- ¼ teaspoon pepper
- 1 –2 tablespoons apple cider vinegar to taste
Instructions
- Prepare the Pasta: Fill a large pot with water and bring it to a rolling boil over high heat. Add a pinch of salt to enhance flavor. Once boiling, add 1 pound of short pasta, such as cavatappi, penne, or rotini. Stir occasionally to prevent sticking. Cook according to package directions until al dente — firm but tender to the bite. Drain the pasta in a colander, then rinse briefly under cold water to stop the cooking process. Transfer to a large mixing bowl and set aside while preparing other components.
- Crisp the Chickpeas: While pasta is cooking, heat 1 teaspoon avocado oil in a skillet over medium heat until shimmering. Add 1 (15-ounce) can drained and rinsed chickpeas. Sprinkle with ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and ½ teaspoon black pepper. Stir frequently to evenly coat chickpeas with seasoning and ensure they heat through. Continue cooking for about 3 minutes until chickpeas develop a slightly crisp texture.
- Add Buffalo Flavor: Reduce heat slightly and pour in ¼ cup buffalo sauce (such as Frank’s RedHot). Stir continuously for 2–3 minutes, making sure all chickpeas are coated evenly. This allows the buffalo sauce to absorb into the chickpeas and create a bold, tangy flavor. Remove the skillet from heat and allow the chickpeas to cool slightly while preparing the dressing.
- Blend the Green Chile Ranch Dressing: In a food processor or blender, combine ⅔ cup vegan mayonnaise, 1 (4-ounce) can green chiles, and 2 peeled garlic cloves. Add ½ teaspoon onion powder, ½ teaspoon dried parsley, ½ teaspoon dried chives, ¼ teaspoon dried dill, and ¼ teaspoon black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed. Add 1–2 tablespoons apple cider vinegar for brightness and blend again. Set aside the dressing.
- Prepare the Vegetables: Dice 1 bell pepper and ½ large red onion (or 1 small onion) into small, uniform pieces. Halve 10 ounces grape tomatoes. Chop 1 bunch of cilantro. Dice 2 small avocados, but keep them aside until serving to prevent browning. Slice green onions for garnish.
- Assemble the Salad: In the mixing bowl with pasta, add the diced bell pepper, halved grape tomatoes, diced red onion, and chopped cilantro. Add the crispy buffalo chickpeas. Pour the prepared green chile ranch dressing over the salad. Toss thoroughly so every ingredient is evenly coated. Taste and adjust with salt or pepper if needed.
- Add Fresh Avocado and Garnish: Right before serving, fold in chopped avocado gently to preserve its creamy texture. Sprinkle sliced green onions over the top for a burst of flavor and color. These final touches elevate the presentation and taste of your salad.
- Serve and Enjoy: Transfer the Buffalo Chickpea Pasta Salad to a serving dish or individual plates. Enjoy at room temperature or chilled for a refreshing dish. This salad is ideal for meal prep or gatherings. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add avocado fresh before serving again for best texture.
Notes
- For best flavor, use short pasta like cavatappi, penne, or rotini, as they hold dressing and chickpeas well.
- Adjust buffalo sauce quantity depending on your spice preference.
- Avocados should be added right before serving to keep them fresh and avoid browning.
- This salad works well served at room temperature or chilled for a refreshing option.
- Perfect for meal prep — store chickpeas and dressing separately to keep textures optimal.
Chef’s Secrets For Perfect Results
To elevate this Buffalo Chickpea Pasta Salad, focus on the textures and flavor layers.
Crisping the chickpeas gives the salad a satisfying crunch that contrasts with creamy pasta and dressing.
Toast the chickpeas slightly longer if you prefer extra crunch.
For deeper flavor, let the chickpeas marinate briefly in buffalo sauce before cooking.
Also, using fresh herbs like cilantro and green onions adds brightness and balance, cutting through the richness of the dressing.
For a mild twist, swap buffalo sauce with a milder hot sauce or add a squeeze of lime juice to enhance zestiness.
Serving Suggestions To Impress Guests
This Buffalo Chickpea Pasta Salad is versatile — perfect for a main dish, side, or potluck addition.
Serve it chilled for a light summer meal or room temperature for quick lunches.
Pair it with crunchy garlic bread for a balanced texture or alongside a green leafy salad for a fuller meal.
It also works wonderfully as a picnic dish, as the flavors hold up well without losing freshness.
Garnish with extra cilantro, green onions, or a sprinkle of nutritional yeast for a flavor boost that guests will love.
Storage Tips To Keep Fresh
Store the salad in an airtight container in the refrigerator for up to 3 days.
Keep the avocado separate and add just before serving to prevent browning.
For best texture, store chickpeas and pasta separately from the dressing if making ahead.
This preserves the crunch of the chickpeas and prevents the pasta from becoming mushy.
Dressing can be stored in a sealed jar in the refrigerator for up to 1 week, making this recipe ideal for prepping in advance for quick meals throughout the week.
Frequently Asked Questions
1. Can I make this salad gluten-free?
Yes! Simply use gluten-free pasta instead of regular pasta. Make sure to check that all other ingredients, especially buffalo sauce and mayonnaise, are gluten-free as well.
This keeps the recipe fully safe for those avoiding gluten without compromising flavor.
2. How spicy is the buffalo chickpea flavor?
The spiciness depends on the buffalo sauce you choose. Frank’s RedHot offers a moderate heat level, but you can adjust by using more or less sauce.
For a milder version, mix buffalo sauce with a touch of vegan mayo before coating the chickpeas.
3. Can I make this recipe ahead of time?
Yes. You can prepare the chickpeas, pasta, and dressing ahead of time. Store them separately in airtight containers and assemble just before serving for the freshest texture. Add avocado last to prevent discoloration.
4. Can I substitute chickpeas with another protein?
Absolutely! You can use crispy tofu cubes or roasted edamame for variation. However, chickpeas add a unique texture and are naturally rich in protein and fiber, making them a healthy choice.
5. Is this recipe freezer-friendly?
This salad is best enjoyed fresh, as freezing can change the texture of pasta and avocado.
However, you can freeze the buffalo chickpeas and dressing separately for later use. Thaw them fully before combining with fresh pasta and vegetables.
