Buffalo Chickpea Pasta Salad arrives dressed in bright color and bold flavor. This composed salad balances spicy buffalo sauce with creamy dressing and tender chickpeas, creating a refined yet approachable dish. Its smoky aroma and bell-pepper crunch elevate a picnic classic into something suited for a dinner party. For a nearby flavor cousin, see avocado chickpea tuna salad for complementary textures and tastes.
Why Make This Recipe
- Effortless Yet Elegant: simple assembly produces restaurant-quality contrasts of heat, creaminess, and snap.
- Minimal Ingredients: pantry staples—pasta, canned chickpeas, buffalo sauce—deliver dramatic results.
- Impressive Flavor: a tangy, creamy dressing and charred aromatics lift the whole salad.
This version refines the ordinary by toasting chickpeas for texture, using a light, vinegar-forward dressing to cut richness, and finishing with fresh herbs for brightness.
Ingredients
Base
- 12 oz short pasta (bow ties, penne, or rigatoni); cooked to al dente, drained and cooled. Note: reserve ½ cup pasta water.
- 2 cans (15 oz each) chickpeas, drained and rinsed. Note: pat dry for roasting/crisping.
- 1 cup celery, thinly sliced.
- 1 red bell pepper, finely diced.
- 3 scallions, thinly sliced.
Sauce & Dressing
- ¾ cup buffalo sauce (medium heat). Note: room-temperature for smooth emulsification.
- ⅓ cup Greek yogurt or vegan cashew cream for a silky finish.
- 2 tbsp olive oil.
- 1 tbsp apple cider vinegar.
- 1 tsp smoked paprika.
- Salt and freshly ground black pepper.
Topping & Finish
- ¼ cup fresh parsley, finely chopped.
- 2 tbsp chives, thinly sliced.
- ¼ cup toasted pepitas or chopped walnuts for crunch.
- Optional: crumbled blue cheese or vegan alternative.
For another composed pasta approach, consider the tangy notes in this chicken caesar pasta salad.
How to Make Buffalo Chickpea Pasta Salad
- Preheat and roast. Preheat oven to 425°F (220°C). Toss drained, patted-dry chickpeas with 1 tbsp olive oil, smoked paprika, and a pinch of salt. Spread on a sheet and roast 20–25 minutes until golden and slightly blistered. Mini-tip: shake the pan halfway to brown evenly; the crisp chickpeas add a satisfying contrast to tender pasta.
- Cook pasta. Boil pasta in salted water until al dente. Drain, reserving ½ cup pasta water. Rinse briefly under cool water to stop cooking and preserve bite. Sensory cue: the pasta should feel firm with a slight resistance when bitten.
- Make dressing. Whisk buffalo sauce, Greek yogurt (or cashew cream), 1 tbsp olive oil, apple cider vinegar, and pepper until glossy and smooth. Adjust salt. Mini-tip: if the dressing is too thick, loosen with reserved pasta water a tablespoon at a time until it coats the back of a spoon.
- Combine base ingredients. In a large bowl, fold cooled pasta, roasted chickpeas, celery, bell pepper, and scallions. Pour dressing over the mixture and toss gently to avoid crushing chickpeas. Look for even color—pale orange flecked with green herbs.
- Finish and rest. Fold in parsley and chives. Sprinkle toasted pepitas and crumbled blue cheese if using. Allow the salad to rest 10–15 minutes so flavors meld; the dressing will soften the edges while the roasted chickpeas retain a pleasant crunch.
How to Serve Buffalo Chickpea Pasta Salad
Serve on a shallow platter with a central mound for height. Scatter toasted pepitas and herb sprigs over the top for visual contrast. For a composed plate, place a bed of arugula beneath a portion of salad and finish with an extra drizzle of buffalo sauce and a few microgreens for elegance.
How to Store Buffalo Chickpea Pasta Salad
Cool completely before storing to prevent sogginess. Transfer to an airtight container and refrigerate up to 3 days. Keep crunchy toppings (pepitas, toasted chickpeas) separate and add just before serving to preserve texture. To refresh, bring to room temperature for 20 minutes and stir in a splash of water or olive oil if the dressing has tightened.
Tips to Make Buffalo Chickpea Pasta Salad
- Roast chickpeas until they blister for the best texture—avoid overcrowding the pan.
- Reserve pasta water to adjust dressing consistency; it helps the sauce cling to pasta.
- Use high-quality buffalo sauce and finish with a squeeze of fresh lemon to brighten the heat.
- Taste and adjust salt and acid at the end—small tweaks sharpen the flavors.
Variation (if any)
- Swap Greek yogurt for whipped cashew cream for a vegan, luxuriously smooth dressing.
- Add charred corn and avocado slices for a Southwestern riff; serve on endive leaves for an elegant canapé.
- Substitute grilled shrimp or torn roasted chicken for protein if not keeping it vegetarian.
FAQs:
Can I make this salad ahead of time?
Yes. Assemble and refrigerate up to 24 hours before serving, keeping crunchy garnishes separate. Resting allows flavors to meld without losing texture if you add toppings later.
Is this recipe vegan-friendly?
It can be. Use a vegan buffalo sauce and replace Greek yogurt and blue cheese with blended cashew cream and a vegan crumbly cheese to maintain creaminess and tang.
How spicy is the buffalo flavor, and can I adjust it?
Buffalo sauce provides a bright, tangy heat. To reduce spice, mix buffalo sauce with extra yogurt or cashew cream; to increase heat, add a dash of hot sauce or cayenne.
Conclusion
Buffalo Chickpea Pasta Salad presents a sophisticated balance of heat, creaminess, and crunch—ideal for casual entertaining or an elevated weeknight meal. The roasted chickpeas create a textural counterpoint to silky dressing, while fresh herbs and bright vinegar keep the palate lively. For additional inspiration and a closely related technique, explore this detailed guide: Buffalo Chickpea Pasta Salad – This Savory Vegan. We welcome your variations and plating ideas—how would you make this dish your own?
Print
Buffalo Chickpea Pasta Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant salad that combines spicy buffalo sauce with creamy dressing and roasted chickpeas, offering a perfect balance of heat and crunch.
Ingredients
- 12 oz short pasta (bow ties, penne, or rigatoni); cooked to al dente, drained and cooled
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup celery, thinly sliced
- 1 red bell pepper, finely diced
- 3 scallions, thinly sliced
- ¾ cup buffalo sauce (medium heat)
- ⅓ cup Greek yogurt or vegan cashew cream
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- Salt and freshly ground black pepper
- ¼ cup fresh parsley, finely chopped
- 2 tbsp chives, thinly sliced
- ¼ cup toasted pepitas or chopped walnuts
- Optional: crumbled blue cheese or vegan alternative
Instructions
- Preheat oven to 425°F (220°C). Toss chickpeas with olive oil, smoked paprika, and a pinch of salt. Roast for 20–25 minutes until golden and blistered.
- Boil pasta in salted water until al dente. Drain, reserving ½ cup pasta water. Rinse under cool water.
- Whisk together buffalo sauce, Greek yogurt (or cashew cream), olive oil, apple cider vinegar, and pepper until smooth. Adjust salt to taste.
- In a large bowl, combine cooled pasta, roasted chickpeas, celery, bell pepper, and scallions. Pour dressing over and toss gently.
- Fold in parsley and chives. Sprinkle with toasted pepitas and blue cheese if desired. Let salad rest for 10–15 minutes.
Notes
Allowing the salad to rest enhances flavors. Keep crunchy toppings separate to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg