1. 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.

2. 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.

3. 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.

4. 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.

5. Combine All Ingredients: Add the cooled pasta, mashed and whole chickpeas, diced celery, and diced red onion to the bowl with the dressing.

6. 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.

7. 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.