Buffalo Chickpea Quesadilla
This buffalo chickpea quesadilla is loaded with protein-rich, bold and spicy buffalo chickpea filling and cashew sour cream stuffed in whole wheat tortillas. It’s made with pantry staples and is super filling & delicious! It takes 20 minutes to make and is the perfect meal to have in your weekly recipe arsenal! Serve with zesty vegan ranch to elevate the flavor profile. This recipe makes one large quesadilla or two small if you fold them in half and is enough for two people!
PROTEIN PACKED VEGAN RECIPES
CHEESY VEGAN QUESADILLA RECIPE
Why You’ll Love Buffalo Chickpea Quesadilla
Protein-packed: This quesadilla is super satisfying and will keep you fuller for longer. Chickpeas in this buffalo chickpea quesadilla are rich in protein and fiber, making them an excellent choice for those looking to add more nutrients in to their diet.
Unbeatable Flavor & Texture: The spicy buffalo chickpea filling takes center stage. The sautéed onions and garlic, when combined with hot sauce and chickpeas, create a hearty buffalo chickpea filling you’re sure to love.
Versatile: You can customize this recipe to make it your own. Swap cashew sour cream for vegan cheese, or experiment with different veggies for added nutrition. Alternatively, swap chickpeas with tofu or serve with a dip of your choice for a flavorful twist.
Nutrient-rich: This chickpea quesadilla is packed with nutrient-rich ingredients. Chickpeas contain dietary fiber that supports gut health. Furthermore, cashews are a great source of healthy fats and plant protein making them a great addition to your diet.
Dairy Free: With no dairy, eggs, or meat in the filling or sauce, this quesadilla becomes a delightful option for vegans, vegetarians, and those with dietary restrictions.
How to make Buffalo Chickpea Quesadilla
Prepare the Buffalo Chickpea Filling
Start by sautéing your onion in a skillet over medium heat until translucent. Then add in your minced garlic, hot sauce, and chickpeas. Cook for a few minutes, then slightly smash your chickpeas with the back of a fork or with a potato masher. It will result in a chunky and flavorful filling.
Prepare the Cashew Sour Cream
While the chickpeas are cooking, whip up the tangy Cashew Sour Cream. Combine soaked cashews, water, apple cider vinegar, lemon juice, and salt in a blender. Blend until smooth and creamy.
Assemble the Quesadillas
Spread buffalo chickpea filling over whole wheat tortilla. Add cashew sour cream and sprinkle some vegan cheese (optional).
You can either make one large quesadilla or two small. If making one large, spread the filling evenly over one tortilla, then place the other on top. If making two small, place the chickpea filling on half of both tortillas and fold them in half.
Cook Buffalo Chickpea Quesadillas
Pan-fry your quesadillas over medium heat on each side until golden and crispy. Slice up and enjoy your favourite dip! I used a zesty vegan ranch!
Recipe Tips
Swap Cashew Sour Cream for Vegan Cheese: If you prefer a more traditional quesadilla, replace the cashew sour cream with your favorite vegan cheese. Choose a good melting cheese for gooey goodness.
Add Extra Protein: Replace chickpeas with tofu or mix both ingredients for an extra protein boost. Crumbled tofu works well to mimic the texture of ground meat.
Add in Veggies: To increase the nutritional value, add some veggies like bell peppers, spinach, or mushrooms to the chickpea filling. It’s a great way to sneak in some extra nutrients.
Make it gluten-free: Swap whole wheat tortillas with gluten-free tortillas.
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Buffalo Chickpea Quesadilla
Ingredients
- ½ white onion
- 1 clove garlic
- 1/3 cup hot sauce
- 1 can chickpeas (1.5 cups)
- 2 quesadillas whole wheat tortillas
Cashew Sour Cream
- ½ cup raw cashews
- ¼ cup water
- 0.75 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1/8 tsp salt
Instructions
- Start by sautéing your onion until translucent, then add garlic, hot sauce, and chickpeas. Cook for a few minutes, then slightly smash your chickpeas with the back of a fork or with a potato masher.
- If making the cashew sour cream add the ingredients to your blender and blend until completely smooth.
- Assemble your quesadilla with chickpea filling and cashew sour cream. You could also use some vegan cheese.
- You can either make one large quesadilla or two small. If making one large, spread the filling all over one tortilla, then place the other on top. If making two small, place the chickpea filling on half of both tortillas and fold them in half.
- Pan-fry your quesadillas over medium heat on each side until golden; slice up and enjoy with your favourite dip! I used a vegan ranch!