Description
A vibrant Buffalo Chickpea Pasta Salad combining bold flavors and fresh veggies for a satisfying meal.
Ingredients
Scale
- 8 ounces Brown rice noodles (Gluten-free option)
- 1 can Chickpeas (Rinsed and drained)
- 1/2 cup Buffalo sauce (Adjust to taste)
- 2 stalks Celery (Diced)
- 1 cup Cherry tomatoes (Sliced)
- 1 cup Carrots (Diced)
- 1 cup Mozzarella cheese (Shredded)
- 1/2 cup Ranch dressing (Creamy counterpart)
- 2 stalks Green onion (Chopped)
Instructions
- Boil a pot of water and add the brown rice noodles. Cook according to package instructions, usually about 8-10 minutes, until tender but firm. Drain and set aside.
- In a large bowl, mix together the chickpeas, 1/2 cup of buffalo sauce, diced celery, sliced cherry tomatoes, diced carrots, shredded mozzarella cheese, ranch dressing, and green onion. Stir until everything is evenly coated and combined.
- Gently fold the cooked noodles into the mixture, ensuring all ingredients are well integrated.
- Scoop the salad into bowls and drizzle with additional buffalo sauce if desired. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 20 g
- Cholesterol: 40 mg
Keywords: Buffalo Chickpea Pasta Salad