Name: Vegan Buffalo Chickpea Quesadillas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 Wraps or Tortillas (gluten free, almond flour, corn); 1 Can Chickpeas; 1/2 White Onion; 1/4 Cup Frank’s Hot Sauce; 1/4 Cup Nutritional Yeast; 2 Tablespoons Garlic Powder; 1 Tablespoon Paprika; 1 Tablespoon Onion Powder; 1 Teaspoon Salt; 1 Teaspoon Pepper; 1 Tablespoon Olive Oil; 1 Cup Cilantro (chopped)

Calling all of my chickpea lovers! I made these Vegan Buffalo Chickpea Quesadillas with a side of Vegan Nacho Cheese and they were ridiculously flavorful and filling! Noah and I have been on a chickpea kick and who doesn’t love a good quesadilla and a little buffalo spice! These gluten free, dairy free, unbelievable quesadillas were a healthy and easy recipe we both loved!

Let me tell you all about how this vegan goodness (that even my husband loves) was born!

I was inspired to make something that was healthy that didn’t taste healthy. And like I said, chickpeas have been our go to. I’ve been craving all things buffalo, so of course that would be the flavoring, and I was in the mood for crunchy and savory. Hence, the quesadilla! Last but not least, quick and easy with loads of flavor, and a cheese like dipping sauce!

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15 Minute Meal!

This recipe is super quick and tastes delicious.

Put a pan on the stove at medium heat and add the chickpeas, onion, hot sauce, nutritional yeast, spices, and olive oil. Stir well and let the ingredients cook for about 5 minutes. Because there is no cheese you’ll want to crush some of the chickpeas to make the consistency more like a paste. This will help the filling and tortilla hold well!

Next you’ll grab a gluten free wrap or tortilla, (I typically like to use almond or cassava flour tortillas) and add about a cup of the mixture to one side of the tortilla.

Side note! This recipe works well with whatever type of tortilla or wrap you like to use! If you have questions about what I use, I added more links and suggestions at the bottom!

Sprinkle chopped cilantro on top, fold the other half of the tortilla over to create a quesadilla. Add olive oil to a pan, set the stove to medium and fry each side of the quesadilla for about 3-5 minutes. Enjoy!

Don’t Want To Pan Fry?

I’m not always in the mood to make dinner on the stove and have the house smelling like whatever I cooked. If you’re not a fan of stove top cooking, don’t fret!—I’ve tried these quesadillas a couple other ways. You can air fry or bake these quesadillas in the oven and they turn out just as amazing! Set the oven to 350 and bake for about 10 minutes. If you’re air frying, set the temp to 350 and fry for 8 minutes!

Level Up With Vegan Nacho Cheese

Seriously, these Vegan Buffalo Chickpea Quesadillas with my Vegan Nacho Cheese are…*chef’s kiss*! It only takes a couple extra minutes to make the dipping sauce! You’ll need:

1/2 Block Firm Tofu
1/2 Cup Nutritional Yeast
1 Tablespoon Garlic Powder
1 Tablespoon Paprika
1 Teaspoon Cumin
1 Teaspoon Onion Powder
1/4 Cup Nut Milk—add more if it’s too thick
Salt & Pepper to taste

After you’ve thrown all the ingredients together—blend well in either a food processor or blender & serve, I like to warm it up for dipping! If you’re feeling skeptical, trust me on this one and just try the sauce!

Why Vegan Buffalo Chickpea Quesadillas?

I keep raving about chickpeas, but they really are incredible. They’re one of the most versatile foods with the ability to be made savory or sweet, not to mention so rich in nutrients. As I’ve started using them in more dishes I’ve researched the health benefits and they’re endless! I’ll list a few:

Protein packed! There are almost 15 grams of protein in one cup and about 270 calories!
Fiber filled! Chickpeas have a ton of fiber and can help aid in digestion.
You’ll stay full. If you’re working on losing wait this could really help!
Rich in vitamins & minerals. There are so many vitamins & minerals in this little ball of goodness—iron, zinc, vitamin B, and magnesium. and that’s just to naming a few!

Long story short, if chickpeas aren’t a part of your diet, I’d suggest adding them in here and there! I think you might get hooked!

Frequently Asked Questions!

What alternative tortilla brands are your favorite?

I know I mentioned this earlier but I love Siete’s almond or cassava flour tortillas, and chickpea wraps! Also, these BFree wraps are made with chia seeds and quinoa and I really enjoy them as well. You could even use corn tortillas!

Can I add meat to these Vegan Buffalo Chickpea Quesadillas?

Yes! I actually ended up adding chicken thighs to Noah’s quesadillas! I think these would be amazing with steak or pulled pork as well!

Would you suggest any other vegan alternatives?

Actually, yes! Jackfruit is another fun alternative and can be flavored either sweet or savory. I’ll have to create a recipe soon.

Can I make these ahead of time?

Yes! I did this and they were even better the second time around. The tortilla may lose its crisp, so when you reheat, you might want to use the oven or toaster!

The chickpea mixture won’t stick and hold to the wrap, what should I do?

Don’t worry, this is an easy fix! Because this recipe doesn’t use cheese the chickpea mixture has to be made into a paste. Simply mash a few more of the chickpeas into a texture like refried beans and that should do the trick!

Enjoy These Vegan Buffalo Chickpea Quesadillas!

One of my favorite things is cooking at home and creating healthy recipes that inspire me to continue finding fun and healthy alternatives. It’s easy to fall into the mindset that healthy eating is restricting, but that is absolutely not the case! I’ve found and am finding ways to use completely whole foods in recipes I enjoy! If you’ve found yourself feeling restricted whenever you decide to go on a “healthy diet”, stop and start finding fun recipes like this one to reshape that thought! I hope this recipe is something you love too! Enjoy!