Buffalo Chickpea Pasta Salad Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the chickpeas.
- 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.
- 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.
- 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.
- Assemble Salad: To the pot containing the noodles, add diced celery, sliced cherry tomatoes, diced carrots, and shredded mozzarella cheese.
- 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.
- 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.
- 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
Find it online: https://jedentaglecker.com/buffalo-chickpea-pasta-salad-recipe/
