These vegan Buffalo chickpea quesadillas are blowing up all over social media, and for good reason. Not only will they blow away your taste buds with their tangy, spicy flavor, but they are also easy to make and popular among vegan skeptics and picky eaters. The chickpeas are very filling and the vegan cheese is incredibly melty. You get that classic, stringy, cheesy goodness when you cut up the quesadilla and pull away each piece!
In order to have Buffalo chickpea quesadillas, you need to have the right Buffalo sauce. Most Buffalo sauces are vegan, but some are better than others, especially in regards to ingredients. Primal Kitchen, for example, makes an excellent Buffalo sauce that comes in mild, medium, and hot varieties. If you have a favorite sauce, then please go ahead and use the one you prefer. You can also mix and match a couple hot sauces if you want to live dangerously and breathe fire after every bite! If you want a pronounced, tangy and spicy Buffalo flavor, opt for a classic Buffalo sauce.
The thing about chickpeas is that they easily take on various flavors. In order to keep them from sliding out of the tortillas, you have to give them a slight mash in the pan right before you finish cooking them with the Buffalo sauce. Once you mash them, remove them from the pan and get ready to make your quesadillas in a separate, clean pan, ideally one that is non-stick. One last thing to remember is that vegan cheese takes a little longer to melt, so keep your burner on medium-low heat to avoid charring the tortilla to a crisp.
- Prep Time:5m
- Cook Time:10m
- Total Time:15m
- Serves: 4 servings
- Category: Entrees, Vegan, Vegetarian
Ingredients
- 1/2 onion, diced
- 2 cloves garlic, minced
- sea salt and pepper, to taste
- 1 (14 oz) can low-sodium chickpeas, drained and rinsed
- 1/3 c vegan buffalo sauce
- 4 (10-inch) vegan flour tortillas
- shredded vegan cheese (amount desired)
Instructions
- Warm about a teaspoon of olive oil or avocado oil in a medium skillet over medium heat for 20 seconds.
- Add the onion and sauté until translucent (about four minutes or so) and then add the garlic and cook for an addition minute, seasoning with sea salt and pepper, to taste.
- Add the chickpeas and Buffalo sauce and cook for about one minute before smashing the chickpeas with the back of a spoon or potato masher. Mix and then remove from the pan.
- In a non-stick pan over medium heat, place a tortilla and a sprinkle of vegan cheese on half of it. Spoon some of the chickpea mixture on the cheese half and then sprinkle a little more cheese. Fold the tortilla to close the quesadilla and then flip the quesadilla.
- Once each side of the tortilla is sufficiently browned. Repeat until you make four quesadillas and then serve with lime wedges. Enjoy!
