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.
