Buffalo Chickpea Pasta Salad

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.

Course dinner, lunch, meal-prep

Cuisine American

Keyword Buffalo Chickpea Pasta Salad

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 457kcal

Author Erin Antoniak

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
½ cup green onion

Instructions

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

Nutrition