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Buffalo Chickpea Pasta Salad Recipe

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4.3 from 29 reviews

A vibrant and flavorful Buffalo Chickpea Pasta Salad combining tender pasta, crispy buffalo-spiced chickpeas, fresh vegetables, and a creamy green chile ranch dressing. This dish is perfect for a hearty lunch or a satisfying side, offering a delicious blend of spicy, tangy, and fresh flavors with a vegan twist.

Ingredients

For the Salad

  • 1 pound short pasta (cavatappi recommended)
  • 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)

For the Chickpeas

  • 1 teaspoon avocado oil
  • 1 15-ounce can chickpeas, drained & rinsed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1/4 cup buffalo sauce (Frank's Red Hot recommended)

For the 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

  1. Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop cooking. Set aside to cool.
  2. Prepare the Buffalo Chickpeas: Heat avocado oil in a skillet over medium heat. Add the drained chickpeas along with garlic powder, smoked paprika, and pepper. Cook for approximately 3 minutes or until the chickpeas become slightly crispy. Stir in the buffalo sauce and cook for another 2 minutes, stirring frequently to coat evenly. Remove from heat and allow to cool.
  3. Make the Green Chile Ranch Dressing: Place vegan mayo, green chiles, garlic cloves, onion powder, dried parsley, dried chives, dried dill, pepper, and apple cider vinegar into a food processor or blender. Blend until the mixture is smooth and creamy. Taste and adjust seasoning with additional apple cider vinegar or spices as desired. Set aside.
  4. Assemble the Pasta Salad: In a large bowl, combine the cooked pasta, diced bell pepper, halved grape tomatoes, chopped cilantro, diced red onion, chopped avocados, and cooled buffalo chickpeas. Pour the green chile ranch dressing over the salad and toss gently to combine all ingredients well.
  5. Garnish and Serve: Sprinkle diced green onions over the top of the salad for a fresh finish. Serve immediately or chill for a cold pasta salad option.

Notes

  • Use gluten-free pasta if you require a gluten-free version.
  • Adjust the amount of buffalo sauce to control the spice level.
  • Make sure to rinse pasta with cold water after cooking to prevent it from sticking and to cool it for the salad.
  • The chickpeas can be crisped more or less depending on your texture preference.
  • This salad can be stored in the refrigerator for up to 2 days; add avocados fresh if storing to prevent browning.

Find it online: https://recipethrive.com/buffalo-chickpea-pasta-salad-recipe/