Buffalo Chickpea Quesadilla

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

Recipe Pro Tips

Use a good quality tahini for the best tasting Buffalo sauce. I love Soom Foods tahini.

Other easy vegan recipes to try

• chickpea ratatouille
• hot honey cauliflower and chickpeas
• buffalo chickpea stuffed chickpea

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Buffalo Chickpea Quesadilla

Kristi

This Buffalo Chickpea Quesadilla is a delicious quesadilla recipe that can be made vegan or vegetarian.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course dinner

Cuisine mexican/american

Servings 3

Calories 82 kcal

Ingredients

  

1x2x3x

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

Other ingredients

• + 3 medium sized tortillas and shredded cheese of choice I used cheddar

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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.

This makes enough for 2-3 quesadillas.

Nutrition

Calories: 82kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 702mgPotassium: 126mgFiber: 1gSugar: 3gVitamin A: 124IUVitamin C: 17mgCalcium: 27mgIron: 1mg

Keyword Buffalo Chickpea Quesadilla

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