Vegan Buffalo Chickpea Pasta Salad
Ingredients
- 16 oz package brown rice noodles
- 1 can chickpeas
- 2 tbsp buffalo sauce
- 1 cup chopped celery
- 1 pint chopped tomatoes
- 1 cup chopped carrots
- 1 cup plant-based cheese (e.g., Nurishh Mozzarella Style Shreds)
- 1 cup ranch dressing
- 1 cup buffalo sauce
Preparation
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, cook the 16 oz package of brown rice noodles according to the package directions. Drain, rinse with cold water, and place them back in the pot.
Drain and rinse the can of chickpeas. Dry them off and add them to the parchment-lined baking sheet. Toss the chickpeas in 2 tbsp of buffalo sauce.
Bake the chickpeas in the preheated oven for 30 minutes, until they are crispy and slightly browned.
Assemble the salad by adding the chopped celery, chopped tomatoes, chopped carrots, and plant-based cheese to the cooked noodles.
Pour in the ranch dressing and buffalo sauce, then toss the ingredients to coat them completely.
Loosely mix in the baked chickpeas or simply add them on top of the salad.
Serve and enjoy!