Buffalo Chickpea Pasta Salad

This salad is satisfying and spicy, and the crispy chickpeas deliver a crunch and nutrients like potassium, iron and fiber. Perfect for a summer picnic or light lunch with friends.

  • 16 oz Bowtie pasta or your choice
  • 1 15 oz can Chickpeas, drained
  • 1 cup Buffalo sauce, divided
  • ½ cup Celery, diced
  • 1 pint Cherry tomatoes, sliced
  • ¾ cup Carrots, diced
  • 1 cup Mozzarella cheese, shredded
  • 1 cup Ranch dressing
  • ½ cup Green onion, diced

1. Preheat oven to 425°, and line baking sheet with parchment paper.

2. Cook noodles according to direction, drain and rinse with cold water and return to pot.

3. Rinse and dry chickpeas. Scatter them on the baking sheet and toss with 2 tablespoon Buffalo sauce.

4. Bake chickpeas for 25-30 minutes until crispy and brown. Be careful not to overcook. Let cool.

5. In a large bowl, mix together celery, tomatoes, carrots, noodles and cheese.

6. Pour in ranch and remainder of Buffalo sauce and toss.

7. Add crispy chickpeas and onion on top and serve.

Serves 6-8 | Time to Table 45 mins