Chickpea & Pasta Salad 🥗🍅

This hearty chickpea and pasta salad has a wonderful and satisfying mix of textures, and flavors! Crisp veggies, creamy sauce, al dente pasta, and spicy Lola's Original Hot Sauce keeps well and batches well as a meal prep option you can serve cold any day of the week!

INGREDIENTS

BUFFALO SAUCE

• 1/4 cup butter, melted
• 1/2 cup Lola’s Original Hot Sauce
• 1/2 tablespoon white vinegar
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper, optional
• salt and black pepper, to taste 

FOR THE SALAD

• 1 pound short pasta (We used cavatappi)
• 1 bell pepper diced
• 10 ounces grape tomatoes halved
• 1 bunch cilantro chopped
• 1/2 large red onion diced, or 1 small onion
• 2 small avocados chopped
• 2 green onions diced, for topping

FOR THE CHICKPEAS

• 1 teaspoon avocado oil
• 1 15-ounce can chickpeas drained & rinsed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 1/4 cup buffalo sauce 

FOR THE GREEN CHILE RANCH

• 1/2 cups vegan mayo
• 1/2 cup cilantro
• 2-3 cloves garlic peeled
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/4 teaspoon dried dill
• 1/4 teaspoon pepper
• 1 tablespoons apple cider vinegar to taste

INSTRUCTIONS

1. Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse with cold water. Set aside.
2. Meanwhile, heat the oil in a skillet. Add the chickpeas and cook for 3-5 minutes, or until the chickpeas start to get crispy. Add the seasonings and toast for about 30-45 seconds to lightly toast.
3. Pour in the buffalo sauce and cook for another couple minutes, stirring frequently. Remove from the heat and allow to cool.
4. Add all of the ranch ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings and salt as needed. Set aside.
5. To assemble, add the pasta, veggies, chickpeas and ranch to a large bowl. Toss to combine. Top with the green onions and serve.