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 & rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 cup buffalo sauce (e.g., Frank’s Red Hot)
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 pepper
- 1-2 tablespoons apple cider vinegar, to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse the pasta with cold water to stop cooking and set aside.
- Prepare the Buffalo Chickpeas: While the pasta cooks, heat avocado oil in a skillet over medium heat. Add the drained and rinsed chickpeas along with garlic powder, smoked paprika, and pepper. Cook for about 3 minutes, stirring occasionally, until the chickpeas begin to crisp. Pour in the buffalo sauce and cook for another 2 minutes, stirring frequently to coat evenly. Remove from heat and allow to cool.
- Make the Green Chile Ranch Dressing: Add vegan mayo, green chiles, garlic cloves, onion powder, dried parsley, dried chives, dried dill, pepper, and apple cider vinegar to a food processor or blender. Blend until smooth. Taste and adjust seasoning or vinegar amount as needed, then set aside.
- Assemble the Salad: In a large bowl, combine the cooked pasta, diced bell pepper, halved grape tomatoes, chopped cilantro, diced red onion, chopped avocados, and the buffalo chickpeas. Pour the green chile ranch dressing over the mixture and toss gently to combine.
- Garnish and Serve: Top the salad with diced green onions. Serve immediately or refrigerate until ready to eat for flavors to meld.
Notes
- You can substitute any short pasta such as penne, rotini, or fusilli if cavatappi isn’t available.
- Adjust the amount of buffalo sauce to control the heat level according to your preference.
- The green chile ranch can be made ahead and refrigerated for up to 3 days.
- For a non-vegan version, you can substitute the vegan mayo with regular mayonnaise.
- Adding more fresh herbs like parsley or cilantro can enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
