Buffalo chickpea pasta salad
This buffalo chickpea pasta salad will take you to food heaven. Click here for a fun vegan recipe!
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Servings: 10
Calories: 395kcal
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.
Nutrition
Calories: 395kcal | Carbohydrates: 50g | Protein: 9g | Fat: 15g