This buffalo chickpea pasta salad is a fantastic choice for anyone seeking a healthy, high-protein, and dairy-free meal that doesn’t compromise on flavor.

Buffalo Chickpea Pasta Salad: High-Protein Vegan Recipe for Summer 16

It’s incredibly versatile, making it perfect for a quick weeknight dinner, a satisfying packed lunch, or even a vibrant addition to your next summer potluck. Each serving provides about 18 grams of protein.

You’ll find this recipe to be straightforward and easy to follow, even if you’re new to vegan cooking. It’s designed to be a delicious and practical option for busy individuals and families looking to incorporate more plant-based meals into their routine without spending hours in the kitchen. Get ready to enjoy a zesty, creamy, and satisfying pasta salad that’s sure to become a new favorite.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This buffalo chickpea pasta salad is a true winner for so many reasons. First, it’s incredibly flavorful, combining the zesty kick of buffalo sauce with creamy elements and tender pasta. It’s also packed with plant-based protein from the chickpeas, making it a satisfying and healthy option that will keep you full. This recipe is completely dairy-free and vegan, catering to various dietary needs without sacrificing taste. It’s perfect for meal prepping, as it tastes even better the next day, and it’s a fantastic dish to bring to picnics, BBQs, or any gathering where you need a crowd-pleasing, make-ahead option. Families will appreciate its approachability, and it’s a great way to introduce more plant-based ingredients into your diet.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start cooking makes the whole process smoother and more enjoyable. This recipe uses common pantry staples and fresh produce that are easy to find at any grocery store. You’ll want to choose a pasta shape that holds sauce well, like rotini or penne, and a good quality buffalo sauce that you enjoy. For the dressing, we’re making a creamy, dairy-free version that perfectly complements the spicy buffalo flavor.

INGREDIENTS:

12 ounces short pasta (rotini, penne, or elbow macaroni work well)
1 (15-ounce) can chickpeas, rinsed and drained
1 cup celery, finely diced
1/2 cup red onion, finely diced
1/2 cup vegan mayonnaise
1/4 cup buffalo sauce (mild or medium, adjust to taste)
2 tablespoons apple cider vinegar
1 tablespoon nutritional yeast (optional, for cheesy flavor)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Fresh parsley or cilantro, chopped (for garnish, optional)

For the pasta, feel free to use any short pasta shape you prefer. Whole wheat or gluten-free pasta can also be substituted if you have dietary restrictions or preferences. When choosing buffalo sauce, there are many brands available, so pick one that you know and love. Frank’s RedHot Buffalo Wings Sauce is a popular choice and is typically vegan. For vegan mayonnaise, brands like Hellmann’s Vegan or Follow Your Heart Vegenaise are widely available and work beautifully in this recipe. Nutritional yeast adds a subtle “cheesy” depth, but if you don’t have it on hand, the salad will still be delicious without it.

Time Needed From Start To Finish

This recipe is designed for efficiency, allowing you to get a delicious meal on the table without a lot of fuss.

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes (for pasta)
Total Time: 25-27 minutes

This timing assumes you’re multitasking a bit, dicing your vegetables while the pasta cooks. If you prefer a chilled pasta salad, you’ll want to factor in an additional 30 minutes to an hour for refrigeration before serving, though it’s also tasty at room temperature.

How To Make It Step By Step With Visual Cues

Creating this buffalo chickpea pasta salad is a simple process. Follow these steps for a perfectly balanced and flavorful dish.

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it’s al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta thoroughly and rinse it with cold water to stop the cooking process and cool it down. Set aside.
Prepare the Chickpeas: While the pasta is cooking, rinse and drain the canned chickpeas. You can gently mash about half of the chickpeas with a fork or potato masher in a medium bowl. This creates a creamier texture and helps the dressing cling better, while leaving some whole for bite.
Chop the Vegetables: Finely dice the celery and red onion. Aim for small, even pieces so they distribute well throughout the salad and provide a pleasant crunch in every bite.
Whisk the Dressing: In a large bowl, combine the vegan mayonnaise, buffalo sauce, apple cider vinegar, nutritional yeast (if using), garlic powder, and onion powder. Whisk everything together until the dressing is smooth and well combined.
Combine All Ingredients: Add the cooled pasta, mashed and whole chickpeas, diced celery, and diced red onion to the bowl with the dressing.
Toss to Coat: Gently toss all the ingredients together until everything is evenly coated with the creamy buffalo dressing. Make sure the dressing reaches all the nooks and crannies of the pasta and vegetables.
Season and Serve: Taste the salad and adjust the seasoning with salt and black pepper as needed. If you like, stir in some fresh chopped parsley or cilantro for a burst of freshness. Serve immediately or chill for at least 30 minutes for best flavor.

Easy Variations And Serving Ideas That Fit Real Life

This buffalo chickpea pasta salad is incredibly adaptable, making it easy to customize for different tastes and occasions.

Add More Veggies: Feel free to stir in other finely diced vegetables like bell peppers (red, yellow, or orange for color), shredded carrots, or even some corn kernels for extra sweetness.
Spice It Up (or Down): If you love heat, add a pinch of cayenne pepper to the dressing or a dash more buffalo sauce. For a milder version, use less buffalo sauce or choose a very mild brand.
Herb Boost: Fresh dill, chives, or green onions can all add a lovely aromatic touch to the salad.
Crunch Factor: Toasted pepitas (pumpkin seeds) or sunflower seeds sprinkled on top just before serving can add a nice textural contrast. Crumbled vegan blue cheese (if available and desired) can also mimic the classic buffalo flavor profile.
Make it a Meal: Serve this pasta salad alongside a simple green salad, grilled corn on the cob, or some vegan corn bread for a complete and satisfying meal.
Kid-Friendly Tweaks: If serving to children who are sensitive to spice, you can make a separate, smaller batch of the dressing with less or no buffalo sauce, or use a very mild variety. The creamy texture and pasta are usually a hit with kids.
Party Perfect: This salad is fantastic for potlucks and picnics. It holds up well at room temperature for a few hours and is a refreshing alternative to heavier dishes. Serve it in a large bowl with a serving spoon.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Being aware of these common mistakes will help you achieve the best buffalo chickpea pasta salad every time.

Overcooking the Pasta: Mushy pasta is no fun in a salad. Cook your pasta only until it’s al dente, meaning it still has a slight bite to it. Rinsing it with cold water immediately after draining helps stop the cooking process.
Not Rinsing Chickpeas: Canned chickpeas often have a starchy liquid that can affect the flavor and texture of your dish. Always rinse them thoroughly under cold water until no foam appears.
Unevenly Chopped Vegetables: Large, inconsistent pieces of celery and onion can make the salad less enjoyable to eat. Take the time to finely dice them so they integrate well and provide a pleasant crunch in every bite.
Not Chilling Long Enough: While you can eat this salad immediately, the flavors really meld and deepen after chilling for at least 30 minutes to an hour. If time allows, let it sit in the fridge.
Under-Seasoning: Don’t forget to taste and adjust! Buffalo sauce can vary in saltiness, so always taste the dressing and the finished salad before serving and add more salt and pepper as needed.
Too Much Buffalo Sauce: While delicious, too much buffalo sauce can overpower the other flavors and make the salad overly spicy. Start with the recommended amount and add more gradually until it reaches your preferred level of heat.

How To Store It And Make It Ahead Without Ruining Texture

This buffalo chickpea pasta salad is an excellent candidate for meal prep and makes for wonderful leftovers. Proper storage ensures it stays fresh and delicious.

To store any leftover pasta salad, transfer it to an airtight container. It will keep well in the refrigerator for up to 3

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.