For the salad:

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1 pound short pasta (I used cavatappi)

1 bell pepper (diced)

10 ounces grape tomatoes (halved)

1 bunch cilantro (chopped)

½ large red onion (diced, or 1 small onion)

2 small avocados (chopped)

2 green onions (diced, for topping)

Optional: chopped hardboiled eggs

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For the chickpeas:

1 teaspoon olive oil

1 15-ounce can chickpeas (drained & rinsed)

½ teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon pepper

¼ cup buffalo sauce (I used Frank's Red Hot)

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For the green chile ranch:

⅔ cup mayo

1 4-ounce can green chiles

2 cloves garlic (peeled)

½ teaspoon onion powder

½ teaspoon dried parsley

½ teaspoon dried chives

¼ teaspoon dried dill

¼ teaspoon pepper

2 tablespoons apple cider vinegar (to taste)

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1. Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse with cold water. Set aside.

2. Meanwhile, heat the oil in a skillet. Add the chickpeas & dry seasonings and cook for 3 minutes, or until the chickpeas start to get crispy. Pour in the buffalo sauce and cook for another couple minutes, stirring frequently. Remove from the heat and allow to cool.

3. Add all of the ranch ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.

4. To assemble, add the pasta, veggies, chickpeas and ranch to a large bowl. Toss to combine. Top with the green onions and serve.

5. Recommendation: Refresh with a little mayo before serving.