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!
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!
Nutrition
Serving: 1servingCalories: 454kcalCarbohydrates: 62.8gProtein: 14gFat: 18.2gSaturated Fat: 6.4gPolyunsaturated Fat: 3.48gMonounsaturated Fat: 5.31gSodium: 1647.6mgPotassium: 512.2mgFiber: 12.8gSugar: 9.6gVitamin A: 13.5IUVitamin C: 10.11mgCalcium: 208.8mgIron: 3.5mg
Tried this recipe?Let us know how it was!