The Spicy Spatula

Are you one of those people who sometimes think that certain foods just don’t go together? Not in a food snob kind of way, just that you’ve never thought about it or they don’t seem as if they should go together? Well I have and it’s one of my biggest weaknesses as a vegan home chef and I’ve been working hard to correct. My Hubs? He is the master at putting together weird ingredients and making them work.

We all have our things…right?

Anyway I saw this recipe when I was scrolling social media and it was buffalo spiced chickpeas and pasta salad…put together!

My first reaction was, “Beans and pasta salad? Weird.” But the photos really looked delicious and honestly I was sold right then and there. So, short story long that is how we arrived at today’s recipe.

A few notes:

*You can omit the spice and opt for a mixture of herbs and other not-spicy spices.
*Make sure the chickpeas are dry prior to seasoning them. Drain and rinse and then rub with a kitchen towel.
*If you’re not a fan of spiral pasta shapes, get one with the little ridges because they hang on to flavor and sauces better.

Strap on your favorite kitschy apron and let’s do this!

Kitchen Tools:

*Cutting board
*Mixing bowls
*Kitchen knife
*Large pot
*Citrus juicer

Ingredients:

Directions:

*Rinse & drain chickpeas. Pat them dry with a kitchen towel. Spritz with oil and toss with salt & black pepper, dried oregano, paprika, cumin and garlic. I popped them on a baking sheet and put them in the oven on 200C for about 7 to 9 minutes but you can also cook them on the stove.

*Cook pasta according to instructions. Drain and rinse.

*Next make the dressing by combining vegan yogurt, lemon juice, parsley, garlic bulb, dill, cumin, smoky paprika, garlic, salt, pepper and apple cider vinegar into a medium mixing bowl. Refrigerate or set aside.

*Now, it’s time to chop! Grab your cutting board and knife, and chop the tomatoes, cucumber, shallots, bell pepper, mint into uniform pieces. Place them in a large mixing bowl as you go, along with the pasta.

*When chickpeas are done, toss them in your favorite hot sauce mixture! I combined Piri Piri seasoning with a homemade hot sauce and popped them back in the oven for another 3 to 5 minutes. Crank the heat up for extra crunch since you’re only baking them for a few more minutes.

*Combine all the ingredients together in the large mixing bowl and use 75% of the dressing, tossing the salad until it’s well coated. You can use all of it here and drizzle some on top once you’ve plated it.

The best part about this recipe, other than being delicious is that you can make a big batch of it for lunch and dinner!! And at about 360 calories per serving, you can enjoy eat this without worrying about your figure.

Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.