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