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buffalo chickpea pasta salad
Erin Antoniak

Buffalo Chickpea Pasta Salad

5 from 12 votes
Spice up your pasta salad (literally) with delicious and creamy Buffalo Chickpea Pasta Salad! This unique combo of ingredients and flavors will totally satisfy your craving for something savory.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: dinner, lunch, meal-prep
Cuisine: American
Calories: 457
Ingredients Method Nutrition

Ingredients
  

  • 1 16 oz bag brown rice noodles or pasta of choice
  • 1 15 oz can chickpeas
  • 1 cup buffalo sauce divided (I like Primal Kitchen or Tessemaes)
  • 1 cup celery diced
  • 1 pint cherry tomatoes sliced
  • 1 cup carrots diced
  • 1 cup shredded mozzarella cheese
  • 1 cup ranch dressing
  • 1/2 cup green onion

Method
 

  1. Preheat oven to 425F and line baking sheet with parchment paper.
  2. In a large pot, cook noodles according to direction. Drain and rinse with cold water and place back in pot.
  3. Drain and rinse chickpeas. Dry completely. Add them to parchment lined baking sheet and toss them in 2 tbsp buffalo sauce.
  4. Bake chickpeas for 30 minutes. Let cool.
  5. Assemble salad by adding celery, tomatoes, carrots, and cheese to noodles.
  6. Pour in ranch and remainder of buffalo sauce. Toss to coat completely.
  7. Loosely mix in chickpeas, or just add to top along with green onion. 
  8. Serve!

Nutrition

Calories: 457kcalCarbohydrates: 62gProtein: 12gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 19mgSodium: 1475mgPotassium: 342mgFiber: 8gSugar: 5gVitamin A: 3196IUVitamin C: 16mgCalcium: 120mgIron: 1mg

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