Ingredients
For the Salad
- 1 pound short pasta (cavatappi recommended)
- 1 bell pepper, diced
- 10 ounces grape tomatoes, halved
- 1 bunch cilantro, chopped
- 1/2 large red onion, diced (or 1 small onion)
- 2 small avocados, chopped
- 2 green onions, diced (for topping)
For the Chickpeas
- 1 teaspoon avocado oil
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 cup buffalo sauce (Frank’s Red Hot recommended)
For the Green Chile Ranch
- 2/3 cup vegan mayo
- 1 (4-ounce) can green chiles
- 2 cloves garlic, peeled
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon black pepper
- 1-2 tablespoons apple cider vinegar, to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add the short pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop cooking and cool it down. Set aside.
- Prepare the Buffalo Chickpeas: Heat 1 teaspoon of avocado oil in a skillet over medium heat. Add the drained and rinsed chickpeas along with garlic powder, smoked paprika, and black pepper. Cook for about 3 minutes until the chickpeas start to become crispy. Pour in 1/4 cup of buffalo sauce, stirring frequently, and cook for an additional 2 minutes. Remove from heat and let cool.
- Make the Green Chile Ranch: In a food processor or blender, combine the vegan mayo, green chiles, garlic cloves, onion powder, dried parsley, dried chives, dried dill, black pepper, and apple cider vinegar. Blend until smooth. Taste and adjust seasoning or vinegar as needed. Set aside.
- Assemble the Salad: In a large bowl, combine the cooked and cooled pasta, diced bell pepper, grape tomatoes, chopped cilantro, diced red onion, chopped avocados, crispy buffalo chickpeas, and green chile ranch dressing. Toss everything gently to combine evenly.
- Serve: Top the salad with diced green onions as garnish. Serve immediately or chill before serving for a cooler salad. Enjoy!
Notes
- Make sure to rinse the pasta under cold water after cooking to stop further cooking and keep the pasta firm for the salad.
- The buffalo sauce heat level can be adjusted based on preference or substituted with a milder hot sauce.
- Use ripe avocados for the best texture and flavor in the salad.
- This salad can be made ahead by preparing the chickpeas and dressing in advance and assembling just before serving.
- For a gluten-free version, substitute the pasta with your favorite gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
