Are you trying to eat a more plant-based diet? These buffalo chickpea quesadillas recipe is so good and will help you whatever your goals may be!
This recipe makes me not miss cheese! It has all the crunchies and spicy you need to satisfy! Plus it’s all vegan and plant based!
You will love these and so will all of your guests this summer!
This will help you with your goals whether weight loss or just trying to eat more plants.
The buffalo filling can be used for buffalo chickpea salad, buffalo chickpea tacos, buffalo chickpea taquitos and the list goes on. Once you’ve made the filling the combinations are endless! This recipe is so versatile based on your likes and what you have in the kitchen.
This recipe is great for guests also. Serve as an appetizer at your next get-together. Perfect for an outdoor barbeque or summer hang at the pool. Just be careful about transporting them so they don’t get soggy in a Tupperware. Not sure how crunchy they’ll stay inside of a container. Best if eaten fresh off the griddle!
These quesadillas are so good with salsa, guacamole, or this amazing cashew cheese! If you’re like me, the homemade cheese sauces I see online are so gross! This is the first dairy free cheese sauce that is actually good! Click here to buy it on amazon.
This post is all about your new favorite lunch – Buffalo Chickpea Quesadillas.
Buffalo Chickpea Quesadilla
Equipment
- Frying Pan
Ingredients
- 1 can chickpeas drained
- 1/4 cup vegetable stock
- 4 TBS Franks Hot Sauce any hot sauce you like
- 1 TBS minced garlic
- 1/4 cup scallions chopped
- 1 cup vegan cream cheese
- 6 large tortillas
- 1 spray non-stick cooking spray
- Guacamole - Optional Dipper
- Salsa - Optional Dipper
- Vegan Ranch - Optional Dipper
Instructions
- Saute the onions and garlic in the frying pan with the vegetable stock - just use enough so they don't burn. You may need to add more liquid as you go.
- Roughly mash the chickpeas in a bowl until there are no whole ones left and add to the frying pan.
- Add scallions and hot sauce mixture and let the mix simmer for about 3 - 5 minutes until everything is mixed and soft. Transfer the mixture to the bowl you mashed the chickpeas in. (don't want to dirty anything else!)
- Wipe out frying pan with a towel and put over medium heat and lightly spray with cooking spray.
- Lay one tortilla down on a cutting board and spread 1/3 of the creamcheese on it evenly. Add 1/3 of the chickpea mixture on top of the cream cheese evenly. Then top with another tortilla. Gently slide into the frying pan.
- Let this cook until it is crispy and brown on each side - about 3-4 minutes.
- Repeat with tortillas and chickpea mixture until it is gone.
- Cut quesadilla rounds into 6 sections.
- Enjoy!
This post was all about vegan buffalo chickpea quesadillas.
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