Description
Indulge in the vibrant flavors of Buffalo Chickpea Pasta Salad, a delightful dish that perfectly balances spicy and creamy elements. This salad features crispy buffalo chickpeas tossed with tender pasta and colorful vegetables, all enveloped in a rich vegan ranch dressing. Ideal for potlucks, picnics, or a quick weeknight meal, it’s not just a feast for the taste buds but also a nutrient-packed option that satisfies both vegans and meat-lovers alike. Enjoy it as a hearty main or a zesty side dish — either way, it’s sure to impress!
Ingredients
Scale
- 1 pound short pasta (cavatappi)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 2 small avocados (chopped)
- 1 15-ounce can chickpeas (drained & rinsed)
- 1/4 cup buffalo sauce
- 2/3 cups vegan mayo
- 2 cloves garlic (peeled)
Instructions
- Cook the pasta according to package instructions; drain and rinse with cold water.
- In a skillet over medium heat, sauté rinsed chickpeas with oil and seasonings until crispy. Add buffalo sauce and cook for an additional couple of minutes.
- Blend vegan mayo, garlic, and spices in a food processor until smooth to create the dressing.
- In a large bowl, combine cooked pasta, diced veggies, buffalo chickpeas, and dressing; toss until well mixed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg