Description
A vibrant salad that combines spicy buffalo sauce with creamy dressing and roasted chickpeas, offering a perfect balance of heat and crunch.
Ingredients
Scale
- 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