Description
A vibrant, tangy, and satisfying pasta salad that combines the delightful chew of pasta with the hearty flavor of chickpeas and creamy Buffalo sauce.
Ingredients
Scale
- 8 oz pasta (preferably rotini or penne)
- 1 can chickpeas, drained and rinsed
- 1 cup celery, chopped
- 1/2 cup red onion, diced
- 1/2 cup carrot, grated
- 1/2 cup Buffalo sauce
- 1/4 cup vegan mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Green onions or parsley for garnish
Instructions
- Cook the pasta according to package instructions; drain and let cool.
- Combine the chickpeas, celery, red onion, and carrot in a large bowl.
- Mix together the Buffalo sauce, vegan mayonnaise, lemon juice, and season with salt and pepper in a smaller bowl.
- Add the cooled pasta to the vegetable mixture and pour the dressing over it.
- Toss everything together until well coated.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
- Garnish with green onions or parsley before serving.
Notes
Ensure the pasta is al dente for the best texture and flavor. Chill the salad before serving for optimal taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg