1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. The pasta should be tender but still have a slight bite. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and prevent it from sticking. Set aside to cool slightly.

2. Prepare the chickpeas: While the pasta cooks, drain and rinse the can of chickpeas. Pat them dry with a paper towel. In a medium bowl, use a fork or potato masher to lightly mash about half of the chickpeas. You want some whole chickpeas for texture and some mashed ones to help bind the sauce.

3. Whisk the dressing: In a large mixing bowl, combine the vegan mayonnaise, buffalo sauce, apple cider vinegar, nutritional yeast, garlic powder, and onion powder. Whisk vigorously until the dressing is completely smooth and well combined. The dressing should be creamy and have a vibrant orange hue.

4. Add vegetables and chickpeas to the dressing: To the bowl with the dressing, add the finely diced celery, red onion, and the prepared chickpeas (both whole and mashed). Stir everything together until the vegetables and chickpeas are evenly coated with the buffalo dressing.

5. Combine with pasta: Add the cooled, drained pasta to the bowl with the chickpea mixture. Gently fold everything together using a large spoon or spatula. Make sure the pasta is thoroughly coated with the dressing and all ingredients are well distributed.

6. Season and garnish: Taste the pasta salad and season with salt and black pepper as needed. Start with a pinch of each and adjust to your preference. Stir in the fresh chopped parsley. The parsley adds a fresh, herbaceous note and a pop of color.

7. Chill before serving: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill. This also helps the pasta absorb more of the delicious dressing.