Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is a vibrant and flavorful dish that is perfect for any occasion. Whether you’re hosting a summer barbecue or looking for a quick weeknight meal, this salad stands out with its crispy buffalo chickpeas and creamy dairy-free ranch dressing. Packed with fresh veggies and pasta, it’s not only delicious but also a satisfying option for those following a vegan lifestyle.
Why You’ll Love This Recipe
- Quick to Prepare: This salad comes together in just 30 minutes, making it ideal for busy weeknights.
- Flavor Explosion: The combination of spicy buffalo chickpeas and creamy ranch dressing creates an irresistible flavor profile.
- Customizable Ingredients: Feel free to swap out your favorite vegetables or pasta types to suit your taste.
- Perfect for Meal Prep: Make it ahead of time and enjoy it throughout the week as a refreshing lunch or dinner option.
- Crowd-Pleaser: This dish is sure to impress both vegans and non-vegans at your next gathering.
Tools and Preparation
Before starting, gather your tools to make the process smooth. Having everything ready will help you create this Buffalo Chickpea Pasta Salad effortlessly.
Essential Tools and Equipment
- Large pot
- Skillet
- Food processor or blender
- Mixing bowl
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Necessary for boiling the pasta to the perfect texture without sticking.
- Food processor or blender: Helps achieve a smooth and creamy consistency for the ranch dressing quickly.
Ingredients
This Buffalo Chickpea Pasta Salad features simple yet delicious ingredients that come together beautifully.
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)
- 1 teaspoon avocado oil
- 1 15-ounce can chickpeas (drained & rinsed)
For the Seasoning
- 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 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 Crispy Chickpeas
- Heat the avocado oil in a skillet over medium heat.
- Add the drained chickpeas along with garlic powder, smoked paprika, and pepper.
- Cook for about 3 minutes until chickpeas start to get crispy.
- Pour in the buffalo sauce and stir frequently for another couple of minutes.
- Remove from heat and allow to cool.
Step 3: Make the Ranch Dressing
- In a food processor or blender, combine vegan mayo, green chiles, garlic, onion powder, parsley, chives, dill, pepper, and apple cider vinegar.
- Blend until smooth; taste and adjust seasoning if necessary.
Step 4: Assemble the Salad
- In a large mixing bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing.
- Toss everything together until well mixed.
- Top with diced green onions before serving.
Enjoy your vibrant Buffalo Chickpea Pasta Salad as a main course or side dish!
How to Serve Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad is versatile and can be served in various ways to delight your guests. Whether you’re hosting a barbecue or just enjoying a quiet meal at home, this dish is sure to impress.
As a Main Dish
- This pasta salad can be enjoyed as a hearty main course. It’s filling and packed with protein from the chickpeas, making it perfect for lunch or dinner.
As a Side Dish
- Serve it alongside grilled vegetables or burgers for a delightful contrast of flavors. The salad’s creamy ranch dressing complements smoky grilled foods beautifully.
In Meal Prep Containers
- Great for meal prep, portion the salad into containers for easy grab-and-go lunches throughout the week. It stays fresh in the fridge for several days.
At Picnics or Potlucks
- This dish is perfect for outdoor gatherings. Its vibrant colors and flavors will make it a hit among friends and family at picnics or potlucks.
How to Perfect Buffalo Chickpea Pasta Salad
To ensure your Buffalo Chickpea Pasta Salad is always on point, consider these helpful tips.
- Use Al Dente Pasta: Cooking pasta slightly less than fully tender prevents it from becoming mushy when mixed with other ingredients.
- Chill Before Serving: Allowing the salad to chill enhances the flavors. Prepare it a few hours in advance or even the night before.
- Adjust Spiciness: Customize the buffalo sauce amount based on your spice preference. Start with less and add more if you like it hotter.
- Fresh Ingredients Matter: Use fresh veggies and herbs for the best flavor. Fresh cilantro and ripe avocados elevate this dish significantly.
- Mix Well: Ensure all components are well combined so that every bite is bursting with flavor from the chickpeas, veggies, and dressing.
- Experiment with Add-Ins: Feel free to add other ingredients like corn, black beans, or different types of peppers for added texture and taste.
Best Side Dishes for Buffalo Chickpea Pasta Salad
Pairing side dishes with your Buffalo Chickpea Pasta Salad can enhance your meal experience. Here are some excellent options to consider.
- Grilled Corn on the Cob: Sweet corn complements the spicy salad perfectly. Brush with vegan butter for extra flavor.
- Roasted Vegetables: A medley of seasonal veggies roasted until golden adds depth and nutrition to your meal.
- Garlic Breadsticks: Crunchy on the outside and soft inside, these breadsticks are great for soaking up any leftover dressing.
- Crispy Potato Wedges: Baked or fried potato wedges provide a satisfying crunch that pairs well with the creamy pasta salad.
- Coleslaw: A zesty vegan coleslaw adds freshness and crunch, balancing out the rich flavors of the pasta salad.
- Fruit Salad: A light fruit salad offers a refreshing contrast to the spicy flavors of the Buffalo Chickpea Pasta Salad.
Common Mistakes to Avoid
To make your Buffalo Chickpea Pasta Salad perfect, avoid these common mistakes.
- Ignoring the pasta cooking time: Overcooked pasta can become mushy. Always follow package instructions for al dente texture.
- Skipping the rinsing step: Not rinsing the pasta can make it sticky. Rinse under cold water to prevent clumping.
- Not seasoning adequately: Under-seasoned chickpeas can taste bland. Ensure you use enough buffalo sauce and spices during cooking.
- Forgetting to adjust textures: A salad should have varied textures. Don’t skip adding crunchy veggies like bell peppers and onions for a satisfying bite.
- Leaving out the ranch dressing: The ranch adds creaminess and flavor. Make sure to blend it well for the best taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Will keep fresh for up to 3 days in the fridge.
Freezing Buffalo Chickpea Pasta Salad
- Freezing is not recommended due to avocado and dressing separation.
- If you must freeze, store without dressing and add it after thawing.
Reheating Buffalo Chickpea Pasta Salad
- Oven: Preheat to 350°F (175°C). Spread salad on a baking dish and warm for about 10 minutes.
- Microwave: Heat in short intervals of 30 seconds until warmed through, stirring in between.
- Stovetop: Use a skillet over medium heat, stirring gently until heated.
Frequently Asked Questions
What makes Buffalo Chickpea Pasta Salad vegan?
Buffalo Chickpea Pasta Salad is vegan because it uses chickpeas, vegetables, and a dairy-free ranch dressing made from vegan mayo and green chiles.
How can I customize my Buffalo Chickpea Pasta Salad?
You can add your favorite vegetables or switch up the pasta type. Consider adding corn or beans for extra protein!
Can I meal prep Buffalo Chickpea Pasta Salad?
Yes! This salad is great for meal prep. Just store the dressing separately until you’re ready to serve.
How spicy is the Buffalo Chickpea Pasta Salad?
The spice level depends on the buffalo sauce used. Adjust it according to your preference by adding more or less sauce.
Final Thoughts
This Buffalo Chickpea Pasta Salad is not only delicious but also versatile, making it suitable for various occasions. Feel free to customize it with your favorite veggies or proteins to create your perfect salad experience!
Buffalo Chickpea Pasta Salad
- Total Time: 30 minutes
- Yield: Serves about 6
Description
Buffalo Chickpea Pasta Salad is a vibrant, flavorful dish that perfectly balances heat and creaminess, making it the ultimate vegan delight. This refreshing salad combines crispy buffalo chickpeas with tender pasta and fresh veggies, all tossed in a homemade dairy-free ranch dressing. Ideal for summer barbecues, quick weeknight dinners, or meal prep, this salad is not only delicious but also packed with plant-based protein. Impress your guests or enjoy it as a hearty lunch—this dish is sure to satisfy!
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)
- 1/4 cup buffalo sauce
- 2/3 cup vegan mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 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
- Cook the pasta according to package instructions in a large pot of boiling water. Drain and rinse with cold water; set aside.
- In a skillet over medium heat, heat avocado oil and add chickpeas seasoned with garlic powder, smoked paprika, and pepper. Cook until crispy, about 3 minutes. Stir in buffalo sauce and cook for another couple of minutes before removing from heat.
- Blend vegan mayo, green chiles, garlic, onion powder, parsley, chives, dill, and apple cider vinegar in a food processor until smooth to make the ranch dressing.
- In a large bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing. Toss well before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
