Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is a vibrant and satisfying dish that perfectly balances flavors and textures. With crispy buffalo chickpeas, creamy vegan ranch, and fresh veggies mixed with pasta, it’s an ideal option for picnics, potlucks, or a quick weeknight dinner. This salad stands out for its ease of preparation and the delightful kick from the buffalo sauce, making it a hit among both vegans and non-vegans alike.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 30 minutes, making it perfect for busy weeknights.
- Flavor-Packed: The combination of buffalo chickpeas and creamy ranch dressing adds a bold flavor that everyone will enjoy.
- Versatile: Serve it as a main dish or a side at your next barbecue or gathering; it fits any occasion!
- Nutrient-Rich: Packed with protein from chickpeas and healthy fats from avocados, this salad is both filling and nutritious.
- Customizable: Feel free to add your favorite veggies or adjust the spice level to suit your taste.
Tools and Preparation
To make this Buffalo Chickpea Pasta Salad efficiently, you’ll need some essential kitchen tools. These tools will help streamline the preparation process and ensure great results.
Essential Tools and Equipment
- Food Processor
- Skillet
- Large Pot
- Mixing Bowl
Importance of Each Tool
- Food Processor: Ideal for quickly blending the ranch dressing to achieve a smooth consistency.
- Skillet: Perfect for cooking the chickpeas until crispy, enhancing their flavor.
- Large Pot: Necessary for boiling pasta without overcrowding for even cooking.
- Mixing Bowl: Essential for combining all ingredients thoroughly to ensure each bite is delicious.
Ingredients
Here’s what you’ll need to create the delightful Buffalo Chickpea Pasta Salad:
For the 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 package instructions.
- Drain the pasta and rinse with cold water. Set aside.
Step 2: Prepare the Chickpeas
- Heat the avocado oil in a skillet over medium heat.
- Add the chickpeas along with garlic powder, smoked paprika, and pepper.
- Cook for about 3 minutes or until the chickpeas start getting crispy.
- Pour in buffalo sauce and stir frequently for another couple of minutes. Remove from heat and allow to cool.
Step 3: Make the Ranch Dressing
- Add all ranch dressing ingredients into 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 cooked pasta, diced veggies, crispy chickpeas, and ranch dressing.
- Toss gently to combine all ingredients thoroughly.
- Top with diced green onions before serving.
Now you have a delicious Buffalo Chickpea Pasta Salad that’s perfect for any occasion! Enjoy!
How to Serve Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad is a versatile dish that can be enjoyed in various ways. Whether you’re hosting a gathering or simply enjoying a meal at home, here are some great serving suggestions to enhance your dining experience.
As a Main Dish
- This salad is filling enough to serve as a main course for lunch or dinner. Pair it with some crusty bread for a complete meal.
As a Side Dish
- Serve this pasta salad alongside your favorite grilled dishes. Its bold flavors complement meats and veggies beautifully.
In Meal Prep Containers
- Portion the salad into meal prep containers for an easy, grab-and-go lunch option throughout the week. It stays fresh in the fridge for several days.
Garnished with Extra Greens
- Add a handful of spinach or arugula on top when serving for an extra boost of nutrients and color.
With Tortilla Chips
- For a fun twist, serve this salad with tortilla chips instead of forks. It’s perfect for sharing at parties!
Topped with Extra Avocado
- Enhance the creaminess by adding additional avocado slices right before serving. This adds richness and flavor to each bite.
How to Perfect Buffalo Chickpea Pasta Salad
To make your Buffalo Chickpea Pasta Salad truly exceptional, consider these simple tips.
- Use fresh ingredients: Fresh vegetables and herbs elevate the flavor profile of your salad.
- Adjust spiciness: Tailor the amount of buffalo sauce to suit your taste preference; add more for heat or less for mildness.
- Chill before serving: Letting the salad sit in the fridge for about 30 minutes allows flavors to meld beautifully.
- Try different pasta shapes: Experiment with various short pasta shapes like fusilli or penne for fun textures.
- Add nuts or seeds: Incorporating toasted sunflower seeds or walnuts can introduce crunch and additional nutrition.
- Make it ahead of time: Prepare the salad a day in advance to save time and allow flavors to deepen.
Best Side Dishes for Buffalo Chickpea Pasta Salad
Pairing side dishes with your Buffalo Chickpea Pasta Salad can create a delightful meal experience. Here are some fantastic options:
- Grilled Corn on the Cob: The sweetness of grilled corn complements the spicy flavors of the salad perfectly.
- Garlic Bread: A classic side that adds warmth and comfort to your meal while soaking up any leftover ranch dressing.
- Crispy Roasted Potatoes: Seasoned roasted potatoes provide a hearty contrast to the freshness of the salad.
- Fruit Salad: A refreshing fruit salad balances the spice with sweetness, making it an ideal companion.
- Coleslaw: A tangy coleslaw adds crunch and complements the creamy texture of the pasta salad.
- Stuffed Peppers: These can be filled with quinoa or rice, offering another layer of flavor that pairs well with chickpeas.
- Zucchini Fritters: Lightly fried zucchini fritters provide a crispy side that goes well with any pasta dish.
- Caprese Skewers: Cherry tomatoes, basil, and mozzarella drizzled with balsamic glaze add brightness alongside your main dish.
Common Mistakes to Avoid
When preparing your Buffalo Chickpea Pasta Salad, it’s easy to make a few common mistakes. Here are some pitfalls to be aware of:
- Ignoring the Pasta Cooking Time: Overcooked pasta can become mushy. Always follow the package instructions and aim for al dente for the best texture.
- Skipping the Rinsing Step: Failing to rinse cooked pasta can lead to clumping. Rinse with cold water to cool and separate the pasta before mixing.
- Not Seasoning Chickpeas Properly: Unseasoned chickpeas can taste bland. Ensure you coat them well with spices and buffalo sauce for maximum flavor.
- Using Low-Quality Buffalo Sauce: A subpar sauce can ruin your salad’s taste. Invest in a good-quality buffalo sauce for authentic flavor.
- Neglecting Fresh Ingredients: Stale or wilted veggies can detract from your dish. Always use fresh produce for the best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 3 days in the fridge.
Freezing Buffalo Chickpea Pasta Salad
- It’s best enjoyed fresh, but you can freeze for up to 2 months.
- Use freezer-safe containers or bags, removing as much air as possible.
Reheating Buffalo Chickpea Pasta Salad
- Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes, covered with foil.
- Microwave: Heat in short bursts of 30 seconds, stirring in between until warmed through.
- Stovetop: Warm on medium heat with a splash of water or broth, stirring frequently.
Frequently Asked Questions
Here are some common questions about making Buffalo Chickpea Pasta Salad.
What is Buffalo Chickpea Pasta Salad?
Buffalo Chickpea Pasta Salad is a vibrant salad combining crispy buffalo chickpeas with pasta, fresh veggies, and a creamy vegan ranch dressing.
Can I customize my Buffalo Chickpea Pasta Salad?
Absolutely! You can add different vegetables like corn or cucumber, or swap out the pasta type based on your preference.
How long does it take to make Buffalo Chickpea Pasta Salad?
The entire preparation takes about 30 minutes, making it a quick and delicious option for meals or gatherings.
Is Buffalo Chickpea Pasta Salad suitable for meal prep?
Yes! This salad stores well in the fridge and is perfect for meal prepping for lunches throughout the week.
Can I make this salad gluten-free?
Yes! Simply use gluten-free pasta instead of regular pasta to accommodate gluten-free diets.
Final Thoughts
This Buffalo Chickpea Pasta Salad is an incredible blend of flavors and textures that everyone will love. It’s versatile and perfect as a main dish or side salad at any gathering. Feel free to customize it with your favorite veggies or dressings for a personal touch!
Buffalo Chickpea Pasta Salad
- Total Time: 30 minutes
- Yield: Serves 6
Description
Buffalo Chickpea Pasta Salad is a vibrant, flavorful dish that combines the boldness of spicy buffalo chickpeas with creamy vegan ranch and fresh vegetables, all tossed with your favorite pasta. This hearty salad is perfect for potlucks, picnics, or as a quick weeknight dinner. With its delightful kick and nutritious ingredients, it caters to both vegans and non-vegans alike. Not only is it easy to prepare in just 30 minutes, but it’s also highly customizable to suit your taste preferences. Enjoy this protein-rich salad as a main course or a side that will impress everyone at your next gathering.
Ingredients
- 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)
- 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)
- 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)
Instructions
- Cook the pasta according to package instructions, then drain and rinse with cold water.
- In a skillet, heat avocado oil and add drained chickpeas seasoned with garlic powder, smoked paprika, and pepper. Cook until crispy, then stir in buffalo sauce.
- In a food processor, blend vegan mayo with garlic cloves, green chiles, onion powder, parsley, chives, dill, pepper, and apple cider vinegar until smooth.
- In a large bowl, combine the cooked pasta, crispy chickpeas, diced veggies (bell pepper, tomatoes, red onion), and ranch dressing. Toss gently.
- Serve topped with diced green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: N/A
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
