Vegan Ranch Pasta Salad

Using the spiral-shaped pasta is perfect for this Vegan Ranch Pasta Salad – the texture really locks in the flavor of the dressing! And I’m proud to report that this recipe is entirely made with whole foods – no dairy, no vegan mayo!

Vegan Ranch Pasta Salad with healthy Chickapea Pasta

If you’re vegan or vegetarian, you’ve probably been asked more than once where you get your protein from. My mom, for example, asks me if I’m getting enough protein every time I see her (cue eye roll)! But lately, I’ve been answering her – pasta. I’m getting it from pasta! She looked at me very dubiously, until I said, “It’s this pasta from Chickapea – it’s made from lentils and chickpeas!” Her eyes widened even more when I told her that one serving – just 3.5 ounces of prepared pasta – has 27 grams of protein. Plant-based foodies for the win!!

If you’ve been a longtime reader of my blog, you’ll know that I’m a chickpea enthusiast. Nearly all of my bowl and salad recipes contain chickpeas, and I even have wraps, soups, and hummus. So it was high time that I created a chickpea pasta recipe! Honestly, I really can’t say enough about this pasta. I know most people wouldn’t consider pasta a superfood, but this stuff is full of protein, fiber, iron, Vitamin B6, folate, and even Vitamin B12. What’s more, it’s vegan, gluten-free, and organic! 

Ingredients for Vegan Ranch Pasta Salad with Chickapea Pasta

 I wanted to mention a few notes about the recipe. Since this pasta salad is vegan, it’ll stand up to a warm picnic or potluck. However, if it’s going to be out for a bit, I would recommend adding the avocado at the last minute so that it doesn’t brown (although the lime juice will help with this). Or, you could omit it altogether and add another vegetable – 1 ½ cups of chopped cherry tomatoes would be delicious as well, or even some curly kale.

Chickpea/lentil pasta

I hope you all love this recipe as much as I do! Cheers!

A big thanks to Sarah from Well and Full for creating this beautiful recipe.  You can find more of her healthy dishes on her Facebook and Instagram!

Pasta Salad season is fast approaching and these dishes will inspire you!  Check out our new easy-to-use Recipe Page!

4.89 from 9 votes
Vegan Ranch Pasta Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Using the spiral-shaped pasta is perfect for this Vegan Ranch Pasta Salad - the texture really locks in the flavor of the dressing! And I’m proud to report that this recipe is entirely made with whole foods - no dairy, no vegan mayo!

Course: Salad
Cuisine: American
Servings: 6
Calories: 515 kcal
Author: Sarah Aldrich
  • 16 ounces Chickapea Pasta spirals
  • 1/2 cup hemp seeds
  • 1/2 cup water
  • 2 tbsp extra virgin olive oil
  • Juice from half a lemon
  • 2 cloves garlic
  • 2 tbsp white or yellow onion, chopped
  • 1/2 tsp dried parsley
  • 1/4 tsp black pepper
  • 1/2 tsp salt (or more to taste)
  • 1/8 tsp dried dill
  • 2 avocados, pitted and chopped
  • 1 15 ounce can of black beans, rinsed and drained
  • 1 red onion, diced
  1. Bring a large pot of salted water to boil. Add in the Chickapea spirals pasta, and cook according to package directions. When done, drain and rinse in cold water.

  2. While pasta is cooking, make your ranch dressing. In a blender, combine all ingredients and blend on high until smooth and creamy.  Be sure to taste and add any additional seasonings you like. I added in a little more salt and black pepper.

  3. Cut an avocado in half and remove the pit. Scoop out the avocado with a spoon, and then chop into 1/2 - 1/4 inch-sized pieces.  In a bowl, toss the avocado with the juice of 1 lime - this will prevent the avocado from browning.

  4. Finely dice 1/2 of a red onion, and set aside.

  5. Drain your can of black beans, and rinse well until they're clean.

  6. In a large bowl, add in cooked pasta, chopped avocado, diced red onion, and black beans. Drizzle everything with about 3/4 of the ranch, and mix well.

    Give it a quick taste, and decide if you want to use the rest of the dressing. I did, but you might like a lighter pasta salad.

  7. This pasta salad is best when served immediately, but it can be put in the fridge for a few hours. Serve at room temperature.


Recipe Notes

If this pasta salad isn't served immediately, wait to add the avocado until just before serving so it doesn't brown (although the lime juice will help with this). Or, feel free to sub in another vegetable like cherry tomatoes or kale. 


this recipe is entirely made with whole foods - no dairy, no vegan mayo! #vegan #chickpeapasa #salads #ranch #dairy-free
    Posted at 14:52h, 03 May Reply

    Did I miss the ranch dressing instructions? The recipe says ‘While pasta is cooking, make your ranch dressing. In a blender, combine all ingredients.’ The Ingredients list doesn’t actually state which ones are strictly for the dressing, though. Thanks!

    • Chickapea
      Posted at 14:57h, 03 May Reply

      Hi Gina,
      You’re right, it’s not stated clearly. Sorry about that. The ingredient list from hemp seeds to the dill should be used for the sauce. The avocado is for adding to the salad. Let us know how it turns out for you! Thanks for pointing that out to us. 🙂

  • Regina
    Posted at 16:43h, 19 April Reply

    What a great combination of flavors! Perfect for summer cookouts

    • Chickapea
      Posted at 09:30h, 23 April Reply

      Doesn’t it look so delicious? Can’t wait for those lovely outdoor dining days!

  • Tania
    Posted at 21:13h, 18 April Reply

    There is no better way to enjoy my favorite Chickapea pasta then this salad! I am going to be making it all summer long!

    • Chickapea
      Posted at 09:31h, 23 April Reply

      Us too! So many amazing ways to use Chickapea in summer salads. Bring on summer!

  • Michelle @ Vitamin Sunshine
    Posted at 18:12h, 18 April Reply

    I’m not vegan, but I adore plant based creamy sauces and dressings. This salad looks absolutely incredible!

    • Chickapea
      Posted at 09:32h, 23 April Reply

      Great way to incorporate a healthier dressing into meal times.

  • Kristen
    Posted at 17:20h, 18 April Reply

    I love this recipe! Everything about it is perfect!!

  • Mahy
    Posted at 16:34h, 18 April Reply

    I love the bright taste and feel of this pasta salad!! It’s just what I need to be making as soon as it warms up a bit here!!

    • Chickapea
      Posted at 09:33h, 23 April Reply

      Yes!!! It’s time for summer already. 😉

  • Jenn peas and crayons
    Posted at 12:27h, 18 April Reply

    OH HECK YES! This looks phenomenal and I love that it features a creamy vegan ranch alllllll over this healthy chickpea lentil pasta – delicious!

  • marcie
    Posted at 12:06h, 18 April Reply

    This is such an amazing vegan option — love that ranch!

  • Sarah | Well and Full
    Posted at 11:47h, 18 April Reply

    Thanks for sharing! 🙂

    • Chickapea
      Posted at 09:35h, 23 April Reply

      We love to share yummy ideas! Our pleasure. 🙂

  • Michelle Higgins
    Posted at 11:28h, 18 April Reply

    Looks great! Love the ingredients, can’t wait to try it!

    • Chickapea
      Posted at 09:35h, 23 April Reply

      Share your pics if you do. We love to see what people create with our pasta. 🙂

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