Vegan Buffalo Chickpea Quesadilla
This buffalo chickpea quesadilla is the perfect quick and easy 20 minute meal! It’s packed with plant based protein, fibre and healthy fats making this a well balanced and delicious midweek meal! This quesadilla is pan fried to golden perfection in a crispy tortilla and paired with a creamy dairy free garlic dill sauce you’ll want to drink by the spoon!
Protein Packed Vegan Recipes
Why You’ll Love This Chickpea Quesadilla Recipe
Protein-packed: Loaded with chickpeas, a plant-based powerhouse of protein and fiber, this vegan chickpea quesadilla is so filling yet without being overwhelming. This protein-packed vegan snack promises to keep you full longer, keeping your hunger pangs at bay without compromising health goals.
20 Minutes to Make: Embrace the convenience of delicious vegan quesadillas without the hassle of long preparation. The spicy buffalo chickpea mash takes a few minutes to prepare. From preparing chickpea mash to assembling quesadilla, it takes less than 20 minutes to have a satisfying meal ready to serve, making it perfect for last-minute dinner or lunch.
Meal Prep friendly: Prepare the chickpea mash and garlic dill sauce beforehand. Fill in tortillas of your choice with vegan cheddar cheese for a hassle-free meal when you are in a pinch or not in the mood of cooking.
Flavor packed: Each bite of this chickpea quesadilla is bursting with irresistible flavor. The chickpeas give it a hearty texture, while the red onion and celery give the mash a crunchy twist. The addition of Frank’s red hot sauce provides a kick to the filling, resulting in the perfect fusion of flavor and texture that is sure to tantalize your taste buds.
Versatile: You can customize this recipe to make it your own. Swap vegan cheese for cashew sour cream, 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.
How to Make Chickpea Quesadilla
Make Buffalo Chickpea Mash
First, make the buffalo chickpea mash. Strain and rinse your canned chickpeas and add them to a wide and shallow bowl. Slice your red onion and celery and add that in with your chickpeas along with the avocado, lemon juice, and buffalo hot sauce.
Mash Filling Ingredients
Mash well with a potato masher or the back of a fork until most of the chickpeas are mashed.
Assemble Chickpea Quesadilla
Assemble your quesadillas by placing the mash on half, followed by some vegan cheese shreds.
Pan fry Chickpea Quesadillas
Fold it up then pan fry both sides till crispy.
Make Garlic Dill Sauce
While your quesadilla cooks make your garlic dill sauce by mixing everything together in a small bowl.
Serve and Enjoy!
Slice up your quesadilla, dip away, and enjoy!
Recipe Tips for Chickpea Quesadilla
Swap garlic dill sauce with vegan ranch dip for a tangy and savory flavor with just the right kick from buffalo hot sauce.
Experiment with different vegan cheese: Explore various plant-based cheese options to find your favorite.
Swap Vegan Cheese with cashew sour cream for an extra creamy texture that gives this mouthwatering quesadilla a unique taste.
Use whole wheat tortillas for an extra dose of fiber and nutrients.
For Extra Protein: Substitute half of the chickpeas with crumbled tofu or tempeh!
Make it gluten-free: Opt for gluten-free tortillas if you have gluten sensitivities. This simple switch ensures everyone can enjoy these tasty chickpea quesadillas regardless of dietary restrictions.
More Vegan Recipes You’ll Love
SHEET PAN QUESADILLA WITH BUFFALO RANCH DIP
CHICKPEA SHAWARMA STUFFED PITAS
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Vegan Buffalo Chickpea Quesadilla
Ingredients
For the Buffalo Chickpea Mash
- 2 cans chickpeas 3 cups
- 1 avocado
- Juice of ½ a lemon
- ⅓ cup franks red hot sauce
- 4 stalks celery
- ¼ diced red onion
For Assembly
- 4 medium quesadillas
- ½ cup vegan cheddar cheese
For the Garlic Dill Sauce
- ½ cup coconut yogurt
- 2 tsp tahini
- 1 small clove garlic
- 2 tsp dill
- Juice of ½ a lemon
- Salt and pepper to taste
Instructions
- First make the buffalo chickpea mash. Strain and rinse your canned chickpeas and add them to a wide and shallow bowl.
- Slice your red onion and celery and add that in with your chickpeas along with the avocado, lemon juice, and buffalo hot sauce.
- Mash well with a potato masher or the back of a fork until most of the chickpeas are mashed.
- Assemble your quesadillas by placing the mash on half, followed by some vegan cheese shreds.
- Fold it up then pan fry both sides till crispy.
- While your quesadilla cooks make your garlic dill sauce by mixing everything together in a small bowl.
- Slice up your quesadilla, dip away and enjoy!