This buffalo chickpea quesadilla is the perfect plant based dinner recipe. It can be made vegan or vegetarian depending on the cheese you decide to use. It is packed with flavor thanks to the creamy and spicy buffalo sauce. This is the type of recipe you will make again and again.
Why you'll love this recipe
It is easy to make.
It's made with healthier ingredients.
The recipe is vegetarian, gluten free, and can be made vegan
This quesadilla makes the perfect lunch or dinner.
It is full of fats and protein.
Instructions
Mix together buffalo sauce.
Cook onions, garlic and chickpeas in a skillet.
Add filling to a tortilla and fold over.
Cook quesadillas on 5 minutes each side until browned. Serve and enjoy!
Ingredients
- onion
- garlic
- chickpeas - for plant protein
- cilantro
- hot sauce - for spice, this is key in the buffalo sauce
- lime - for acidity
- tahini - for dairy free creaminess in the sauce
- paprika
- cumin
- garlic powder
- soy sauce
- maple syrup
- tortillas
- cheese - you can use vegan or regular cheese
Storage instructions
Store the quesadillas in a sealed container in your fridge for up to 24 hours.
Equipment
You just need your your skillet and a stove top for this recipe.
Recipe FAQS
What kind of cheese can I use?
Any cheese works, vegan or vegetarian. I used sharp cheddar.
Substitutions
- cilantro - can be subbed with parsley or scallions
- tahini - can be subbed with cashew butter
- lime - can be subbed with lemon or vinegar
Other easy vegan recipes to try
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PrintBuffalo Chickpea Quesadilla
This Buffalo Chickpea Quesadilla is a delicious quesadilla recipe that can be made vegan or vegetarian.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 3 1x
- Category: dinner
- Method: stove top
- Cuisine: mexican/american
Ingredients
This makes enough for 3 quesadillas Filling
- ½ onion - finely chopped
- 2 garlic cloves - minced
- 1 can chickpeas - drained and roughly mashed with a potato masher or fork*
- ½ cup cilantro - finely chopped
Buffalo sauce
- ¼ cup hot sauce
- juice from 1 lime
- 1 tablespoon water
- 2 tablespoons tahini or cashew butter
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ½ tablespoon soy sauce
- ½ tablespoon maple syrup or honey
+ 3 medium sized tortillas and shredded cheese of choice (I used cheddar)
Instructions
- Mix together your buffalo sauce ingredients in a bowl until smooth. Set aside.
- Add oil to a skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 3 more minutes.
- Add chickpeas, buffalo sauce and cilantro to the pan. Mix together and let cook for 5 more minutes.
- Add ⅓ of chickpea mixture to tortilla and top with cheese if using. Fold naked half of tortilla over the side with filling. Repeat for each quesadilla you are making.
- Heat oil in skillet over medium heat. Add quesadillas one at a time and cook for 5-7 minutes on each side until toasted. Repeat with each quesadilla.
- Cut quesadillas and serve with your favorite sides and toppings. I went with salsa.
Notes
*You can also partially blitz the chickpeas in a food processor
Keywords: Buffalo Chickpea Quesadilla
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