Buffalo Ranch Chickpea Pasta Salad
This Buffalo Ranch Chickpea Pasta Salad is the ultimate easy side dish or light lunch—packed with protein, tossed in a creamy buffalo ranch dressing, and loaded with crunchy veggies. A quick, flavorful, and make-ahead-friendly salad that’s perfect for meal prep, BBQs, and potlucks.
Servings: 6 servings
Ingredients
- 1 15oz Can Chickpeas, drained and rinsed
- 8 oz Pasta
- 1/2 Cup Diced red onion
- 1 Cup Cherry tomatoes, halved
- 1/2 Cup Buffalo Sauce
- 1/2 Cup Ranch Dressing
- 1/4 Cup Cilantro, chopped
- 1/4 Cup Green Onions, chopped
- Salt and pepper, to taste
- Optional: crumbled blue cheese or feta
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- While the pasta is cooking, prepare the chickpeas by tossing with olive oil, salt and pepper. Air Fry at 400 degrees for 12-15 minutes until crispy.
- In a small bowl or jar, whisk together the buffalo sauce and ranch dressing until smooth. Taste and adjust the ratio depending on your heat preference.
- Toss the cooked chickpeas with half of the sauce.
- In a large mixing bowl, add the cooked pasta, chickpeas red onion, and cherry tomatoes. Pour the dressing over the top.
- Toss everything together until all the ingredients are evenly coated with the remaining sauce. Top with cilantro and green onions and season with salt and pepper to taste.
- Cover and refrigerate the salad for at least 30 minutes before serving.