Buffalo Chickpea Pasta Salad Recipe

Introduction

Buffalo Chickpea Pasta Salad is a flavorful and satisfying dish that combines spicy buffalo sauce with hearty chickpeas and fresh vegetables. It’s perfect for a light lunch or a crowd-pleasing side at your next gathering.

Ingredients

• 1 16oz bag brown rice noodles (or pasta of choice)
• 1 15oz can chickpeas
• 1 cup buffalo sauce, divided (I like Primal Kitchen or Tessemaes)
• 1 cup celery, diced
• 1 pint cherry tomatoes, sliced
• 1 cup carrots, diced
• 1 cup shredded mozzarella cheese
• 1 cup ranch dressing
• 1/2 cup green onion

Instructions

1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: In a large pot, cook noodles according to package directions. Drain and rinse with cold water, then return to the pot.
3. Step 3: Drain and rinse chickpeas. Dry them completely with a clean towel. Place on the prepared baking sheet and toss with 2 tablespoons of buffalo sauce.
4. Step 4: Bake chickpeas for 30 minutes until crispy. Let them cool before using.
5. Step 5: In the pot with noodles, add celery, cherry tomatoes, carrots, and shredded mozzarella cheese.
6. Step 6: Pour in ranch dressing and the remaining buffalo sauce. Toss everything together to coat evenly.
7. Step 7: Gently mix in the baked chickpeas or simply scatter them on top along with the sliced green onion.
8. Step 8: Serve immediately and enjoy!

Tips & Variations

• For a vegan version, use dairy-free cheese and ranch dressing alternatives.
• Swap brown rice noodles with gluten-free pasta or whole wheat spaghetti for different textures.
• Add fresh herbs like cilantro or parsley for an extra burst of flavor.
• Adjust the amount of buffalo sauce depending on how spicy you like it.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta salad is best served chilled or at room temperature. If the chickpeas lose their crispiness, you can re-crisp them in a hot oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Keep the chickpeas separate until just before serving to maintain their crunch.

What can I use instead of buffalo sauce?

If you prefer a milder flavor, substitute buffalo sauce with hot sauce mixed with a little melted butter or use a smoky BBQ sauce for a different twist.

Buffalo Chickpea Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

This Buffalo Chickpea Pasta Salad is a vibrant and flavorful dish combining tender brown rice noodles, spicy baked chickpeas, fresh vegetables, creamy ranch, and tangy buffalo sauce. Perfect as a hearty lunch or a crowd-pleasing side, it blends healthy ingredients with bold flavors for a deliciously satisfying salad.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Chickpeas

• 1 16oz bag brown rice noodles (or pasta of choice)
• 1 15oz can chickpeas
• 2 tablespoons buffalo sauce (divided from 1 cup)

Vegetables and Cheese

• 1 cup celery, diced
• 1 pint cherry tomatoes, sliced
• 1 cup carrots, diced
• 1 cup shredded mozzarella cheese
• 1/2 cup green onion, sliced

Dressings

• 1 cup buffalo sauce (remaining after using 2 tablespoons)
• 1 cup ranch dressing

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the chickpeas.
2. Cook Noodles: In a large pot, cook the brown rice noodles according to package instructions. Once cooked, drain and rinse them with cold water, then return the noodles to the pot.
3. Prepare Chickpeas: Drain and rinse the canned chickpeas thoroughly. Dry them completely using a clean kitchen towel or paper towels to ensure they crisp well.
4. Bake Chickpeas: Spread the dried chickpeas on the parchment-lined baking sheet and toss them with 2 tablespoons of buffalo sauce until evenly coated. Bake in the preheated oven for 30 minutes, then let them cool completely.
5. Assemble Salad: To the pot containing the noodles, add diced celery, sliced cherry tomatoes, diced carrots, and shredded mozzarella cheese.
6. Add Dressings: Pour in the cup of ranch dressing along with the remaining buffalo sauce. Toss all ingredients thoroughly to coat everything evenly with the dressings.
7. Incorporate Chickpeas and Onions: Gently mix in the cooled buffalo chickpeas or simply add them on top of the salad. Sprinkle sliced green onions over the salad for a fresh finish.
8. Serve: Serve immediately for the best texture, or chill briefly before serving if desired. Enjoy this spicy, crunchy, and creamy salad as a main or side dish.

Notes

• Use brown rice noodles or pasta of your choice to suit dietary preferences.
• Drying the chickpeas well before baking helps achieve maximum crispiness.
• If you prefer less spice, reduce the amount of buffalo sauce or use a milder sauce.
• This salad can be stored in the fridge for up to 2 days, but baked chickpeas are best enjoyed fresh for crunchiness.
• For a vegan option, substitute ranch dressing with a dairy-free alternative and use a vegan cheese or omit the cheese.

Keywords: Buffalo chickpea pasta salad, spicy chickpea salad, brown rice noodles salad, buffalo sauce salad, vegetarian pasta salad