Buffalo Chickpea Pasta Salad (Print Version)
# Ingredients:
01 -
1 pound short pasta.
02 -
1 bell pepper, diced.
03 -
10 ounces grape tomatoes, halved.
04 -
1 bunch cilantro, chopped.
05 -
1/2 large red onion, diced.
06 -
2 small avocados, chopped.
07 -
2 green onions, diced.
08 -
1 teaspoon avocado oil.
09 -
1 can (15 oz) chickpeas, drained.
10 -
1/2 teaspoon garlic powder.
11 -
1/2 teaspoon smoked paprika.
12 -
1/2 teaspoon pepper.
13 -
1/4 cup buffalo sauce.
14 -
2/3 cup vegan mayo.
15 -
1 can (4 oz) green chiles.
16 -
2 cloves garlic.
17 -
1/2 teaspoon onion powder.
18 -
1/2 teaspoon dried parsley.
19 -
1/2 teaspoon dried chives.
20 -
1/4 teaspoon dried dill.
21 -
1-2 tablespoons apple cider vinegar.
# Instructions:
01 -
Boil pasta according to package directions. Drain, rinse with cold water and set aside.
02 -
Heat oil in skillet. Cook chickpeas with seasonings 3 minutes until crispy. Add buffalo sauce and cook 2 minutes more.
03 -
Blend mayo, green chiles, garlic, seasonings and vinegar until smooth.
04 -
Combine pasta, veggies, chickpeas and ranch in large bowl. Top with green onions.
# Notes:
01 -
Can be served room temp or chilled.
02 -
Add avocado just before serving if making ahead.