Description
This Buffalo Chickpea Pasta Salad is a vibrant, spicy, and creamy vegan dish perfect for picnics and meal prep.
Ingredients
Scale
- 2 cups pasta (any shape)
- 1 can chickpeas, drained and rinsed
- 1/2 cup celery, diced
- 1/4 cup green onions, sliced
- 1/2 cup buffalo sauce
- 1/4 cup dairy-free yogurt (or sour cream)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Start by cooking the pasta according to package instructions. Drain and rinse with cold water to cool. Set aside.
- While the pasta is cooking, preheat your skillet over medium heat and add a tablespoon of olive oil.
- Add the drained chickpeas, and toss with half of the buffalo sauce. Roast for about 5-7 minutes until chickpeas are slightly crispy.
- In a mixing bowl, combine the cooled pasta, roasted chickpeas, diced celery, and sliced green onions.
- In a separate small bowl, mix the remaining buffalo sauce, dairy-free yogurt, lemon juice, and olive oil. Stir until smooth.
- Pour the dressing over the pasta salad and gently mix to combine all the ingredients. Season with salt and pepper to taste.
Notes
The Buffalo Chickpea Pasta Salad stores well in an airtight container in the fridge for up to 4 days. For best flavor, let it sit for about 30 minutes after mixing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegan
- Method: Mixing and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg