If you’re looking to spice up your pasta, well, look no further 😉 This buffalo chickpea pasta is so creamy and so tangy. It will make for a great side dish, sure. But it will also satisfy your craving for something savory after you’ve over-indulged in the best ever vegan vanilla cupcakes (and don’t have quite the room for a full-course meal).
Disclosure: This post may contain affiliate links.
If you want to add a little something to your pasta like—a little spice, a little bite—keep reading for an easy vegan recipe for buffalo chickpea pasta salad.
Why You’ll Love Buffalo Chickpea Pasta Salad
Story time: I once went to a potluck where the theme was to bring a dish starting with the first letter of your name. I’m Sarah. And—you guessed it—I chose to take a salad 😁 Except I spiced it up with bold flavors and made it a fully-fledged buffalo chickpea salad!
Everyone absolutely loved the idea of it (sure isn’t your typical salad, is it?) and that’s when I knew I had to hop on here and share the recipe with you. Because why keep something this good to myself? If it was a total hit at a foodie meetup, it’s going to be something you’ll love, too! Both to enjoy by yourself, or to serve at parties 😋
I mean, just imagine. Tangy buffalo chickpeas on a bed of perfectly cooked pasta. Mingling in there are crunchy bell peppers, creamy avocado, and tender artichokes. Then, there’s the Jalapeno ranch bringing it all together. Oh, and it’s vegan and super versatile! You can swap out ingredients to your preference and adjust the spice levels.
Recommended Ingredients
For the Salad…
- Pasta. I like to use any short pasta, like cavatappi or fusilli. These shapes trap the dressing in every twist and turn. So, you’re getting a flavorful pasta salad.
- Bell peppers. Dice these up. If you would like to create a rainbow salad, you can use a mix of red, green, and yellow bell peppers.
- Red Onion. For a milder flavor of onion, you can dice it and soak it in water for 10 minutes before using it in your salad.
- Avocados. You don’t want them to get all mushy in the salad. For this purpose, choose avocados that are ripe but firm. If you’re prepping the salad to serve later, you can squeeze some lemon on the avocado; this prevents it from browning.
- Cherry Tomatoes. Slice them in half lengthwise using a couple of deli cup tops. 🙂
- Cilantro. I understand not everyone is a fan of cilantro. Parsley or green onions can be used instead.
For the Chickpeas…
- Chickpeas. This is our source of protein. I use canned chickpeas and drain the water before using them (this is important because it helps improve their texture). If you prefer, you can also use freshly cooked chickpeas.
- Spices. Garlic powder, paprika, cumin, and pepper. You can use fresh garlic (minced); just don’t burn it in the skillet. Smoked paprika can really enhance that barbeque flavor but if not available, regular paprika will do, too.
- Buffalo sauce. This is where we spice it up! Store-bought works well but you want to make sure the ingredients are vegan. You can also make your own pretty easy using vegan butter and hot sauce. See my notes below. If you don’t like too much spice—use half buffalo sauce and half vegan ranch dressing. This gives a milder taste.
- Avocado oil. This has a neutral flavor. If not available, olive oil FTW.
For the Jalapeno Ranch…
- Vegan mayo. You can buy this from the store for added convenience. Or you can make your own by blending soaked cashews, lemon juice, and olive oil. If you’re looking for some more flavor (because why not?) as well as something oil-free, you’ll love to try my vegan avocado mayo.
- Apple cider vinegar. This adds tang. Substitutes are white vinegar or lemon juice.
- Jalapenos. Jalapenos work great for mild to medium spice. But if you’re in the mood for something hotter, swap with Serrano or habanero.
- Garlic. Use fresh garlic or roasted garlic.
- Onion powder. This adds savory depth.
- Dried chives, dill, and parsley. I recommend using dried versions of all three. If you’re using fresh, you can double the quantity for a bright taste.
- Pepper and salt. As the seasonings. You can taste test and add some more.
How to Make Buffalo Chickpea Pasta Salad
Ingredients? Check ✅ Let’s whip up the yummiest buffalo chickpea pasta salad now.
Step one—Cook the Pasta
Bring a large pot of salted water to a boil. Add your pasta. Cook according to the package instructions. Then, drain the pasta and set it aside to cool.
Step two—Crisp Up the Chickpeas
Take a skillet (I use a 10” one) and heat the avocado oil over medium heat. Add the chickpeas, garlic powder, paprika, cumin, and pepper. You want to give it a good stir so all the chickpeas are well covered in the seasonings. In about 3 minutes, you will notice your chickpeas getting slightly crispy. At this point, pour in the buffalo sauce and stir it for another 1 to 2 minutes. Then, you can set it aside and let it cool (for at least 15 minutes).
Pro Tip: Make your own buffalo sauce with vegan butter and hot sauce. Franks red hot sauce works great for me.
Step three—Blend the Jalapeno Ranch
Combine all the ranch dressing ingredients in a food processor. Blend them all until they’re smooth and creamy. At any point, you can taste the seasoning and add some more (so it’s a good idea to begin with less).
Step four—Assemble!
Take a large bowl, and add your pasta, veggies, and buffalo chickpeas. Drizzle, generously, the jalapeno ranch dressing and toss. Finally, garnish it with cilantro and get ready to be in food heaven.
You can eat the salad at room temperature or chill it before. I like it both ways!
Substitutions and Variations
If you don’t have these ingredients on hand or want to make use of something that’s been lying around in your fridge… no problem! The good part about this recipe is that it’s super versatile, and you can adjust it to your needs.
- No chickpeas? Try white beans or black beans.
- No bell peppers? Use shredded carrots or roasted red peppers.
- Gluten-free? Choose gluten-free pasta.
- Low-fat? Swap vegan mayo for plain unsweetened dairy-free yogurt.
- Need a milder version? Reduce buffalo sauce and mix with extra vegan ranch.
How to Make it Creamier
I love the pasta as is, but some people like it creamier. Here’s how you can achieve that:
- Add a scoop of hummus to the dressing
- Sprinkle nutritional yeast (this gives a cheesy flavor)
- Roast the chickpeas in the oven to make the texture crunchier
How to Make it Fulfilling (Like a Full Course)
The buffalo chickpea pasta salad is a delicious yet light meal. If you want to substitute it for your full course, you can add in some more items.
Add more protein:
- Crispy tofu: Toss tofu cubes in a little cornstarch; pan-fry until golden; mix them in.
- Seitan strips: These add a meaty texture.
- Tempeh crumbles: Marinate tempeh in buffalo sauce before baking it.
- Edamame: A great protein-rich addition that adds texture (and color, too!).
Add whole grains:
- Quinoa: This is a protein-packed grain. It works well with buffalo flavors.
- Barley: Adds fiber for lasting energy.
- Brown rice: With brown rice, it’ll be a grain-based buffalo version.
Add leafy grains:
- Kale (or spinach): Adds fiber and vitamins.
- Romaine: For a fresh and crunchy base.
Add more veggies:
- Roasted sweet potatoes: Adds natural sweetness.
- Grilled zucchini: Adds smoky bites.
- Charred corn: I love this for the sweetness it brings.
Add some extra toppings:
- Toasted sunflower seeds: Add extra nutrients (and also some crunch).
- Crushed tortilla chips: If you like tacos, tortilla chips make for a good twist.
- More spicy roasted chickpeas: Adds extra protein.
Serving and Storing
Serving: You should ideally serve the buffalo chickpea pasta salad (as a side or even as the main dish) as soon as you prepare it. You can take it along to outdoor picnics and BBQs.
Storing: Highly unlikely, but if you have leftovers, you can add them to an airtight container and place them in the fridge. They’ll stay good for up to 3 days. If you’re looking to food prep ahead of time, just wait to add the avocado until right before serving.
How to Prep Buffalo Chickpea Pasta
Buffalo chickpea pasta is a great dish to prep beforehand. So it’s all done—except a few minutes of assembling—right before the party.
Cook and Store the Pasta
- Cook your pasta al dente (so it holds up well).
- Drain and rinse it under cold water.
- Toss the pasta with a little oil (avocado or olive) before storing it.
- Store it in an airtight container.
Prepare the Buffalo Chickpeas
- Using the recipe steps, crisp up the chickpeas and coat them in buffalo sauce.
- Let them cool completely before storing them.
- Store them separately in an airtight container.
Prep the Dressing Beforehand
- Blend the green chile ranch dressing, then store it in a sealed jar. It will stay fresh for up to a week.
- Stir it before using.
Optionally, you can also chop the veggies and store them before. Dice the bell peppers and onions in advance, and you can store them. For the avocado, you want to slice them right before serving.
For the assembly, you want to toss everything together in a large bowl when everyone’s ready to eat. Drizzle in the dressing and then mix it. You can also have it chilled (by refrigerating for 20 minutes before serving).
If you’re preparing buffalo chickpea pasta salad for lunch, layer the ingredients in a jar. Start with the dressing, and then the chickpeas, pasta, and the veggies at the top. When you’re ready to eat, you can shake up the jar.
FAQs
Is this buffalo chickpea pasta salad healthy?
Super-duper healthy, I’d say! There are protein-packed chickpeas (see last FAQ to learn how to add on to the protein content); the avocados are loaded with heart-healthy fats; and the veggies are rich in vitamins and antioxidants. Added to that, artichokes can support your gut health and there’s no sugary dressing.
How to make buffalo chickpea pasta salad nut-free?
Just make sure your vegan mayo and buffalo sauce are nut-free.
What other veggies can be used?
I’d say anything you love! Artichoke hearts; shredded carrots; even roasted corn. It’s sooo versatile.
How to make buffalo chickpea pasta salad gluten-free?
Choose a pasta that is vegan-free; the rest will remain the same.
Can I add more protein?
Yup! Chickpeas do add protein, but if you’re looking to add some more, you can also use crispy tofu with peanut sauce (it also adds flavor) or some vegan Mongolian chicken. There are also plenty of other vegan chicken substitutes you can consider for your pasta salad.
What’s the nutritional breakdown of this buffalo chickpea pasta salad?
Calories: ~350-450 kcal
You can say this pasta salad is moderately calorie dense. So, it’s a great side dish, and with some changes, you can make it a satisfying meal. You can also lower the calories if you need to. For example, reduce the amount of dressing you use. Or perhaps use a lighter vegan yogurt-based ranch.
You can expect the following nutrients from your buffalo chickpea pasta salad:
- Protein (thanks to the chickpeas and pasta)
- Healthy fats (from the avocados, olive oil, and vegan mayo)
- Carbohydrates (the dish is pasta-based, so you can get some complex carbs)
- Fiber (between the chickpeas, veggies, and pasta, this dish is high in fiber)
…and plenty of vitamins and minerals!
So, this buffalo chickpea pasta salad makes for a delicious and incredibly healthy meal. If you will be trying it, let us know the variations you’ll use, and your taste in buffalo chickpea pasta salad 😋 We look forward to hearing from you in the comments section below 👇
Buffalo chickpea pasta salad
Ingredients
PREP THE SALAD
- 1 pound short pasta cavatappi or fusilli
- 1 bell pepper diced
- ½ red onion diced
- 2 small avocados chopped
- ½ cup shredded carrots
- 3 celery stalks finely chopped
- ½ cup cherry tomatoes halved lengthwise
- Handful of cilantro chopped
COOK THE BUFFALO CHICKPEAS
- 1-2 teaspoon avocado oil
- 1 can chickpeas rinsed & dried
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon pepper
- ¼ cup vegan buffalo sauce see note 1
BLEND THE JALEPENO RANCH
- 1 cup vegan mayo
- 2 tablespoon white vinegar
- 1-2 jalapeños
- 2 small garlic cloves
- 1 teaspoon onion powder
- ½ teaspoon dried chives
- ½ teaspoon dried dill
- ¼ teaspoon dried oregano
- ¼ teaspoon pepper
- ½ teaspoon salt
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and set aside.
- Meanwhile, heat your avacado oil in a 10” skillet. Add the chickpeas along with garlic powder, paprika, and pepper. Give it a good stir and cook for 3 minutes, or until the chickpeas start to get crispy. Pour in the buffalo sauce and cook for 1-2 minutes, stirring frequently. Remove skillet from the heat and allow to cool for at least 10-15 minutes.
- Add all of the ranch ingredients to a food processor and blend until smooth. Taste and adjust the salt as needed.
- To assemble: Combine the pasta, veggies, chickpeas and ranch in a large bowl. Toss well to mix. Garnish with cilantro and refrigerate for 2 hours or serve immediately.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Leave a Reply