Ingredients
12 oz elbow macaroni, uncooked
1 15-ounce can chickpeas, drained and rinsed
1 cup mayonnaise (or vegan alternative)
1/2 cup plain Greek yogurt
1/4 cup buffalo wing sauce (mild or medium)
2 tablespoons lime juice
1 teaspoon honey
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped celery
1/4 cup finely chopped green onion
1/4 cup chopped fresh parsley
Optional: 1 jalapeño (seeded and finely chopped) for extra heat
Instructions
Preheat oven to 350°F (180°C)
Cook macaroni according to package instructions until al dente. Drain and rinse with cold water. Let it cool to room temperature.
In a medium bowl, whisk together mayonnaise, Greek yogurt, buffalo wing sauce, lime juice, honey, garlic powder, paprika, salt, and pepper to make the dressing.
Add cooled macaroni, chickpeas, celery, green onion, and parsley to a large bowl. Pour the dressing over the mixture. Stir until well combined.
Taste and adjust salt, pepper, or buffalo sauce as needed. If using jalapeño, stir it in at this stage for additional spicy kick.
Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld. Serve cold, garnished with extra chopped parsley or green onion.
Notes
The salad can be made a day ahead and stored in the refrigerator for up to 24 hours before serving.
For a vegan version, substitute the Greek yogurt with vegan yogurt and use a vegan mayonnaise.
Feel free to adjust the level of heat by increasing or decreasing the buffalo sauce or jalapeño.
- Prep Time: 20
- Cook Time: 12
- Category: High Protein Meals
- Method: Cold
- Cuisine: American Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 15mg