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Rachel White

Buffalo Chickpea Vegan Pasta Salad

Buffalo Chickpea Vegan Pasta Salad combines tender pasta, protein-rich chickpeas, crunchy vegetables, and bold spicy dressing. It is creamy, satisfying, and perfect for meal prep or parties.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dinner, Lunch, Side, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz rotini pasta dry
  • 1 15 oz can chickpeas drained
  • 1 cup celery sliced
  • 1 2 cup red onion diced
  • 1 cup carrots shredded
  • 2 tbsp green onion sliced
Buffalo Dressing
  • 1 2 cup vegan mayonnaise
  • 1 3 cup buffalo sauce
  • 2 tbsp lemon juice fresh
  • 1 tbsp maple syrup
  • 1 2 tsp garlic powder
  • 1 4 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Large Pot
  • Colander
  • Blender
  • Knife
  • Cutting Board
  • Measuring Cups
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Boil pasta in salted water until tender with a slight bite. Drain and rinse until cool.
  2. Whisk mayonnaise, buffalo sauce, lemon juice, maple syrup, garlic powder, salt, and pepper until smooth.
  3. Add pasta, chickpeas, celery, onion, carrots, and green onion to a large bowl.
  4. Pour dressing over the salad. Toss thoroughly until every piece looks evenly coated and creamy.
  5. Chill for 20 minutes before serving. Toss again and add more buffalo sauce if desired.

Notes

For softer texture, dress pasta while slightly warm. For firmer texture, chill pasta first. Freeze extra dressing only; vegetables lose crunch after thawing. Toss gently during assembly so chickpeas stay whole. Add pickles, dill, ranch seasoning, or extra hot sauce for flavor changes. Store covered in the refrigerator up to 4 days.