For the Salad

• 1 pound short pasta (cavatappi works great)
• 1 bell pepper, diced
• 10 ounces grape tomatoes, halved
• 1 bunch cilantro, chopped
• 1/2 large red onion, diced (or 1 small onion)
• 2 small avocados, chopped
• 2 green onions, diced (for topping)

For the Buffalo Chickpeas

• 1 teaspoon avocado oil
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 cup buffalo sauce (such as Frank’s Red Hot)

For the Green Chile Ranch

• 2/3 cup vegan mayo
• 1 (4-ounce) can green chiles
• 2 cloves garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/4 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1–2 tablespoons apple cider vinegar (to taste)