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Buffalo Chickpea Pasta Salad

A quick and satisfying pasta salad featuring roasted chickpeas, fresh vegetables, and a tangy buffalo sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons buffalo sauce Adjust to taste for more heat.
  • 8 ounces pasta (e.g., rotini or penne) Choose your preferred shape.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped Fine chop to suit picky eaters.
  • 1/4 cup dairy-free green chile ranch dressing Store-bought or homemade.
  • to taste salt and pepper
  • for garnish fresh parsley Optional, for added flavor and aesthetics.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the chickpeas with buffalo sauce and spread them on a baking sheet. Roast for 20-25 minutes until crispy.
  3. Cook the pasta according to package instructions; drain and cool.
Assembly
  1. In a large bowl, combine the pasta, roasted chickpeas, cherry tomatoes, cucumber, and red onion.
  2. Add the green chile ranch dressing and mix well.
  3. Season with salt and pepper to taste.
  4. Garnish with fresh parsley before serving.

Notes

Let the roasted chickpeas cool slightly before adding them to the salad. For make-ahead convenience, store components separately to retain crispiness.