Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is a vibrant and hearty vegan dish that’s perfect for any occasion. Whether you’re hosting a summer BBQ, looking for a satisfying meal prep option, or simply craving a flavorful salad, this recipe has you covered. The combination of crispy buffalo chickpeas, fresh veggies, and creamy dairy-free ranch makes it a standout choice. Its versatility allows it to shine as a main course or as a delightful side dish for gatherings.
Why You’ll Love This Recipe
- Flavor-Packed: Enjoy the bold taste of buffalo sauce combined with fresh vegetables and creamy dressing.
- Easy to Prepare: With simple ingredients and straightforward steps, this salad comes together quickly.
- Nutritious Ingredients: Packed with protein-rich chickpeas and healthy fats from avocados, it’s both filling and wholesome.
- Perfect for Meal Prep: This salad keeps well in the fridge, making it great for lunches throughout the week.
- Vegan-Friendly: A delicious option for those following a plant-based diet without sacrificing flavor.
Tools and Preparation
To create this Buffalo Chickpea Pasta Salad, you’ll need some essential kitchen tools. Having the right equipment will make your cooking experience seamless.
Essential Tools and Equipment
- Food processor or blender
- Large pot
- Skillet
- Colander
- Mixing bowl
Importance of Each Tool
- Food processor or blender: Essential for making the creamy ranch dressing smoothly.
- Large pot: Perfect for boiling pasta efficiently, ensuring it cooks evenly.
- Skillet: Ideal for crisping up the chickpeas to achieve that perfect texture.
Ingredients
This Buffalo Chickpea Pasta Salad is the ultimate vegan salad! Made with crispy buffalo chickpeas, dairy-free green chile ranch, pasta & veggies!
For the Pasta Salad
- 1 pound short pasta (I used cavatappi)
- 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 Buffalo 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 (I used Frank’s Red Hot)
For the Dairy-Free Green Chile Ranch Dressing
- 2/3 cups 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)
How to Make Buffalo Chickpea Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse with cold water. Set aside.
Step 2: Prepare the Buffalo Chickpeas
Meanwhile, heat the oil in a skillet. Add the chickpeas along with garlic powder, smoked paprika, and pepper. Cook for 3 minutes until they start to get crispy. Pour in the buffalo sauce and cook for another couple of minutes while stirring frequently. Remove from heat and allow to cool.
Step 3: Make the Ranch Dressing
Add all of the ranch ingredients to a food processor or blender. Blend until smooth. Taste and adjust seasonings as needed. Set aside.
Step 4: Assemble the Salad
In a large bowl, combine the cooked pasta, diced bell pepper, halved grape tomatoes, chopped cilantro, diced red onion, chopped avocados, crispy buffalo chickpeas, and ranch dressing. Toss everything together until well mixed. Top with diced green onions before serving.
Enjoy your delicious Buffalo Chickpea Pasta Salad!
How to Serve Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is versatile and can be served in various delightful ways. Whether you are hosting a summer barbecue or looking for a quick weeknight meal, these serving suggestions will elevate your dining experience.
As a Main Course
- Serve it chilled: This salad is perfect as a light main dish, especially on hot days.
- Add protein: Consider topping with grilled tempeh or tofu for extra protein.
As a Side Dish
- Pair with grilled vegetables: The smoky flavor of grilled veggies complements the buffalo chickpeas beautifully.
- Serve alongside vegan burgers: A refreshing side that balances hearty plant-based patties.
In a Wrap
- Use tortillas: Wrap the salad in a tortilla for an easy-to-eat lunch option.
- Add greens: Include spinach or lettuce for extra crunch and nutrients.
For Meal Prep
- Store in jars: Layer ingredients in mason jars for grab-and-go lunches throughout the week.
- Keep dressing separate: To maintain freshness, add the dressing just before serving.
How to Perfect Buffalo Chickpea Pasta Salad
To make this salad even more delicious, consider these simple tips. They will enhance flavor and texture, ensuring your dish is always a hit.
- Choose the right pasta: Opt for short pasta shapes like cavatappi or rotini that hold onto the dressing well.
- Customize your veggies: Add seasonal produce like zucchini or corn for added flavor and nutrition.
- Adjust spice levels: If you prefer less heat, reduce the amount of buffalo sauce or use a milder alternative.
- Mix up the herbs: Fresh herbs can elevate the taste; try adding basil or dill for a different twist.
Best Side Dishes for Buffalo Chickpea Pasta Salad
This flavorful pasta salad pairs wonderfully with various sides. Here are some great options to complement your meal.
- Grilled Corn on the Cob: Sweet and smoky, corn adds a delightful crunch alongside the salad.
- Roasted Sweet Potatoes: Their natural sweetness contrasts perfectly with the spicy chickpeas.
- Coleslaw: A tangy coleslaw can provide a refreshing crunch that balances out the flavors.
- Garlic Bread: Crunchy and buttery garlic bread makes for a comforting side dish option.
- Cucumber Salad: Light and crisp, this salad adds freshness to your plate.
- Veggie Chips: For something crunchy, serve homemade veggie chips as an appetizer or side.
Common Mistakes to Avoid
When making Buffalo Chickpea Pasta Salad, it’s easy to overlook some key steps. Here are common mistakes and how to avoid them.
- Skipping the rinsing step: Not rinsing the chickpeas can leave a metallic taste and unwanted sodium. Always drain and rinse canned chickpeas before using.
- Overcooking the pasta: Overcooked pasta becomes mushy and ruins the salad’s texture. Follow package instructions closely for al dente pasta.
- Not letting chickpeas cool: Adding hot chickpeas directly can wilt the veggies. Allow them to cool after cooking for the best results.
- Ignoring seasoning adjustments: Taste your ranch dressing before mixing it in. You may need more spices or vinegar for your preferred flavor.
- Forgetting about toppings: Toppings like green onions add freshness and crunch. Don’t skip this final touch for a complete dish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep in the fridge to maintain freshness.
Freezing Buffalo Chickpea Pasta Salad
- This salad is best eaten fresh but can be frozen for up to 1 month.
- Use freezer-safe containers, leaving room for expansion.
Reheating Buffalo Chickpea Pasta Salad
- Oven: Preheat to 350°F (175°C), place salad in a baking dish, cover, and heat until warm.
- Microwave: Heat in short intervals, stirring in between until warmed through.
- Stovetop: Warm gently in a skillet over low heat, stirring often.
Frequently Asked Questions
This section answers some common queries about the Buffalo Chickpea Pasta Salad.
What makes this Buffalo Chickpea Pasta Salad vegan?
This salad is entirely plant-based, using chickpeas for protein and vegan mayo for creaminess, making it suitable for all vegan diets.
Can I customize the ingredients of Buffalo Chickpea Pasta Salad?
Absolutely! Feel free to add your favorite veggies or switch out the dressing based on your taste preferences.
How long does Buffalo Chickpea Pasta Salad last?
When stored properly in the refrigerator, this salad lasts up to three days without losing flavor or texture.
Is there a gluten-free option for this Buffalo Chickpea Pasta Salad?
Yes! You can use gluten-free pasta alternatives such as quinoa or rice pasta to make it gluten-free.
Final Thoughts
This Buffalo Chickpea Pasta Salad is not only delicious but also versatile. You can easily customize it with different veggies or dressings according to your taste. It’s perfect for summer picnics or cozy family dinners. Give it a try, and enjoy its hearty flavors!
Buffalo Chickpea Pasta Salad
- Total Time: 30 minutes
- Yield: Serves approximately 6
Description
Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish bursting with flavor. This dish showcases crispy buffalo chickpeas, fresh veggies, and a creamy dairy-free ranch dressing, making it perfect for summer barbecues or as a nutritious meal prep option. Packed with protein-rich chickpeas and healthy fats from avocados, it’s not only delicious but also wholesome. Easy to prepare and versatile enough to serve as a main course or side dish, this salad is sure to impress at any gathering.
Ingredients
- 1 pound short pasta (cavatappi recommended)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 2 small avocados (chopped)
- 1 can chickpeas (15 ounces, drained & rinsed)
- Buffalo sauce (1/4 cup)
- Vegan mayo (2/3 cup)
- Green onions (for topping)
Instructions
- Cook pasta according to package instructions in boiling water. Drain and rinse with cold water.
- In a skillet, heat avocado oil over medium heat. Add chickpeas, garlic powder, smoked paprika, and pepper. Cook for about 3 minutes until crispy. Stir in buffalo sauce and cook for an additional 2 minutes before removing from heat.
- For the ranch dressing, blend vegan mayo, green chiles, garlic cloves, onion powder, parsley, chives, dill, pepper, and apple cider vinegar in a food processor until smooth.
- In a large bowl, combine cooked pasta, diced bell pepper, halved tomatoes, chopped cilantro, diced avocado, crispy chickpeas, and ranch dressing. Toss well and top with green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
