Buffalo Chickpea Pasta Salad
A bold and creamy Buffalo Chickpea Pasta Salad with crispy chickpeas, fresh vegetables, and dairy-free green chile ranch. Packed with plant-based protein, fiber, and healthy fats, it’s a quick, satisfying, and colorful meal perfect for lunches, dinner, or meal prep.
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.
