Description
Buffalo Chickpea Pasta Salad is a vibrant and nutritious dish that brings together the spicy kick of buffalo chickpeas, fresh vegetables, and creamy vegan ranch dressing. Perfect for summer picnics or as a hearty side at gatherings, this salad is not only delicious but also packed with protein and healthy fats. With its unique twist on a classic pasta salad, it caters to plant-based diets without compromising on flavor. Whip up this quick vegan meal in just 30 minutes for a satisfying lunch or dinner that everyone will love!
Ingredients
Scale
- 1 pound short pasta (cavatappi)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 2 small avocados (chopped)
- 1 can chickpeas (drained & rinsed)
- Buffalo sauce
- Vegan mayo
- Green chiles
Instructions
- Cook the pasta in a large pot according to package instructions. Drain and rinse with cold water.
- In a skillet, heat oil and cook chickpeas with seasonings until crispy. Add buffalo sauce and stir until well coated.
- Blend all ranch dressing ingredients in a food processor until smooth.
- In a large bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing. Toss gently to mix.
- Serve topped with diced green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg