Spicy buffalo chickpea pasta salad
This pasta salad is a vegan-friendly twist on buffalo chicken pasta salad. Roasted chickpeas get coated in a spicy buffalo sauce, then mixed with pasta, crisp veggies, and a creamy dressing for a balanced, satisfying dish. It’s spicy, tangy, and slightly crunchy—a real crowd-pleaser.
Prep & Cook Time
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minute
Ingredients
For the Buffalo Chickpeas
1 can (400 g / 15 oz) chickpeas, drained and rinsed
1–2 tbsp olive oil
2 tbsp hot sauce (like Frank’s RedHot)
1 tsp smoked paprika
½ tsp garlic powder
Salt to taste
For the Pasta Salad
300 g (10–12 oz) pasta (penne, rotini, or fusilli)
1 cup cherry tomatoes, halved
1 red bell pepper, diced
½ red onion, finely diced
2–3 celery stalks, chopped
2–3 tbsp fresh parsley or cilantro, chopped
For the Creamy Dressing
¼ cup vegan mayo or regular mayo
1–2 tbsp hot sauce (adjust for spice)
1 tsp apple cider vinegar or lemon juice
1 tsp maple syrup or honey (optional, balances heat)
Salt & pepper to taste
Instructions
1. Roast the Chickpeas
1. Preheat oven to 200°C / 400°F.
2. Pat chickpeas dry with a kitchen towel. Toss with olive oil, hot sauce, smoked paprika, garlic powder, and salt.
3. Spread chickpeas on a baking sheet lined with parchment paper.
4. Roast for 20–25 minutes, shaking halfway, until crispy.
2. Cook the Pasta
1. Cook pasta in salted boiling water according to package instructions until al dente.
2. Drain, rinse under cold water, and let cool slightly.
3. Make the Dressing
1. In a small bowl, whisk together mayo, hot sauce, vinegar/lemon juice, and maple syrup/honey.
2. Season with salt and pepper to taste.
4. Assemble the Salad
1. In a large bowl, combine cooked pasta, roasted buffalo chickpeas, cherry tomatoes, bell pepper, red onion, celery, and parsley.
2. Pour dressing over salad and toss to coat evenly.
5. Serve
Garnish with extra parsley and a drizzle of hot sauce if desired.
Serve cold or at room temperature.
Tips
For extra crunch, add roasted nuts or seeds like pumpkin seeds.
Adjust hot sauce according to your spice preference.
This salad can be made ahead and stored in the fridge for 2–3 days.
Nutrition information
Calories: 350–400 kcal
Protein: 12–15 g
Carbs: 50 g
Fat: 12 g
Fiber: 9 g