Buffalo Chickpea Pasta Salad
Ingredients
The pasta and chickpeas
-
1
16oz bag
brown rice noodles
-
1
15oz can
chickpeas
The sauce and dressing
-
1
cup
buffalo sauce
-
1
cup
ranch dressing
The vegetables
-
1
cup
celery, diced
-
1
pint
cherry tomatoes, sliced
-
1
cup
carrots, diced
-
½
cup
green onion
The cheese
-
1
cup
shredded mozzarella cheese
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cook the noodles in a large pot according to package directions, then drain and rinse with cold water.
- Drain and rinse the chickpeas, then dry them completely and toss with 2 tbsp of buffalo sauce on the baking sheet.
- Bake the chickpeas for 30 minutes and let them cool.
- In the pot with the noodles, add the celery, tomatoes, carrots, and cheese.
- Pour in the ranch dressing and the remaining buffalo sauce, then toss to coat everything.
- Loosely mix in the chickpeas or add them on top with the green onion before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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