This Easy Buffalo Chickpea Pasta Salad is a fun twist on your regular pasta salad! With hearty chickpeas, pasta, and a spicy buffalo sauce, it packs a flavorful punch.
This dish is perfect for lunch or a side at a BBQ. I love making extra and enjoying it the next day. Just try not to eat it all in one sitting… I know how tempting it can be! 😄
Key Ingredients & Substitutions
Pasta: I used rotini for its fun shape and ability to hold onto the dressing. You can swap it out for penne, fusilli, or any short pasta you have on hand.
Chickpeas: Canned chickpeas make this salad quick and easy. If you’re feeling adventurous, you can use dried chickpeas. Just soak and cook them ahead of time! You can also replace them with black beans for a different taste.
Buffalo Sauce: The star of this salad! If you prefer a milder flavor, try using a hot sauce mixed with a bit of butter. For a spicier kick, add more buffalo sauce or a dash of cayenne pepper.
Ranch Dressing: I love ranch for its creamy, cool contrast to the heat. You can easily substitute it with a yogurt dressing or vegan version to suit your dietary needs.
Cheese: Mozzarella adds creaminess, but feel free to skip it or use a dairy-free option for a vegan version. Feta cheese could also add a nice tangy flavor!
How do I make crispy roasted chickpeas?
Roasting chickpeas not only makes them crispy but also enhances their flavor. The key is to dry them well and season them right.
- Drain and rinse the canned chickpeas. Spread them on a paper towel and pat them dry; the less moisture, the crispier they’ll get!
- Toss them with olive oil, garlic powder, salt, and pepper before roasting.
- Spread them in a single layer on a baking sheet and roast until golden and crunchy, about 20 minutes at 400°F (200°C).
- Make sure to give them a little shake halfway through for even cooking.
Enjoy the crunch in each bite of your pasta salad!
How to Make Easy Buffalo Chickpea Pasta Salad
Ingredients You’ll Need:
For the Pasta Salad:
- 8 ounces rotini pasta (or other short pasta shape)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup sliced carrots
- 2-3 green onions, chopped (plus extra for garnish)
- 1/3 cup buffalo sauce (adjust to taste)
- 1/4 cup ranch dressing (or vegan ranch)
- 1/2 cup shredded mozzarella cheese (optional)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. You’ll need about 10-12 minutes for cooking the pasta and 20 minutes for roasting the chickpeas. In no time, you’ll have a delicious, spicy salad ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the pasta according to the package instructions, making sure to cook until it’s al dente. Drain it well and rinse it under cold water to stop the cooking process and cool it down.
2. Roast the Chickpeas:
While the pasta is cooking, preheat your oven to 400°F (200°C). Toss the drained and rinsed chickpeas in a mixing bowl with olive oil, garlic powder, salt, and pepper. Spread the chickpeas evenly on a baking sheet and roast them in the oven for about 20 minutes, or until they become crispy. Give them a shake halfway through to ensure they cook evenly.
3. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooked and cooled pasta, roasted chickpeas, halved cherry tomatoes, sliced carrots, and chopped green onions. This is where your salad starts to come together!
4. Prepare the Dressing:
In a small bowl, whisk together the buffalo sauce and ranch dressing until smooth. This zesty mix will bring all the flavors together!
5. Combine It All:
Pour the buffalo-ranch sauce over the pasta mixture and toss everything gently until all the ingredients are evenly coated with that delicious dressing.
6. Add Cheese (optional):
If you like, add the shredded mozzarella cheese into the salad and mix gently. This will add a nice creaminess to the dish.
7. Final Touches:
Taste your salad and adjust the seasoning with salt and pepper if needed. Don’t forget to add some extra green onions for garnish!
8. Serve and Enjoy:
You can serve the pasta salad immediately or refrigerate it for up to 2 days. It’s great to enjoy chilled or at room temperature—perfect for lunch or as a side dish!
This Easy Buffalo Chickpea Pasta Salad is a delightful mix of creamy, spicy, and crunchy—sure to be a favorite at your table. Enjoy every bite!
FAQ for Easy Buffalo Chickpea Pasta Salad
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Feel free to substitute regular pasta with whole wheat or gluten-free pasta. Just adjust the cooking time according to the type you choose, as different pasta may require different cooking times.
What Can I Use Instead of Ranch Dressing?
If you’re looking for alternatives, try using yogurt or a dairy-free alternative like cashew cream. You can also experiment with other dressings like blue cheese or a vinaigrette, depending on your taste preferences.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely over time. Just give it a good stir before serving again!
Can I Add Other Vegetables?
Absolutely! Feel free to customize the salad with your favorite veggies. Cucumbers, bell peppers, or even corn would be great additions. Just chop them up and mix them in!
This FAQ should help you navigate some common questions when making your Easy Buffalo Chickpea Pasta Salad! Enjoy your cooking!
