Flavorful Vegan Buffalo Chickpea Quesadillas. These vegan quesadillas are packed with bold, buffalo flavor and the perfect amount of spice. Filled with protein-rich chickpeas and vegan cheese, they make a satisfying and delicious lunch or snack.
Perfectly crispy on the outside and melty on the inside, these quesadillas will have you coming back for more. If you want to make another easy viral recipe from social media and tiktok – make this one!
If you’re looking for more plant-based chickpea recipes, feel free to explore my full collection of vegan chickpea recipes here.
Ingredients & Substitutions: What Is In A Vegan Chickpea Buffalo Quesadilla
One of the key ingredients in vegan buffalo chickpea quesadillas is a can of rinsed and drained chickpeas. Chickpeas are a type of legume that is packed with nutrients, including protein, fiber, and iron. By using chickpeas as the base of the filling, you can create a healthy and filling meal that’s perfect for vegetarians and vegans alike.
To make the filling for the vegan buffalo chickpea quesadillas, you’ll need to mix the following:
Chickpeas:
These versatile legumes are not only packed with protein, fiber, and iron, but they also add a delightful texture and nutty flavor to the vegan buffalo chickpea quesadillas. Be sure to use canned chickpeas in this recipe if you want to make it in under 12 minutes. Mash them well with a fork or potato masher to ensure they stick to the inside of the flour tortilla.
Buffalo sauce:
With its tangy and spicy flavors, buffalo sauce is a perfect addition to the filling of the vegan buffalo chickpea quesadillas. Made with hot sauce, vinegar, and seasonings, it adds a burst of flavor to the dish. Frank’s buffalo sauce is recommended for this recipe as it is a fan favorite and is fully vegan. Some buffalo sauces contain dairy or milk products. I don’t find that Frank’s has an overly spicy flavor, however you can reduce it slightly if needed. Always check the ingredients list to make sure the hot sauce is dairy-free.
Vegan ranch:
Creamy and tangy, vegan zesty ranch sauce is the perfect substitute for traditional ranch dressing. Made with non-dairy milk, vegan mayo, and spices, it’s a tasty addition to the vegan buffalo chickpea quesadillas. Vegan sour cream, or guacamole also make delicious dipping sauces for these buffalo chickpeas.
Lettuce:
With its fresh crunch and vibrant color, lettuce adds a refreshing element to the vegan buffalo chickpea quesadillas. It’s also a great source of vitamins and minerals like vitamin K and folate.
Celery:
This often-overlooked vegetable adds a subtle sweetness and satisfying crunch to the vegan buffalo chickpea quesadillas. Rich in fiber, it also promotes digestive health.
Red onion:
This beautiful and flavorful vegetable is a great addition to the vegan buffalo chickpea quesadillas. It adds a pop of color and sweetness, while also providing health benefits like antioxidants and anti-inflammatory properties.
Vegan cheese:
I prefer using vegan cheddar cheese or mozzarella, but I can substitute vegan feta if needed. Creamy and tangy, vegan feta cheese adds a savory depth of flavor to the vegan buffalo chickpea quesadillas. Made with plant-based ingredients like tofu or nuts, it’s a healthier alternative to traditional feta cheese. Another option is to make your own homemade vegan queso using raw cashews as the base.
Tortillas:
A staple in Mexican cuisine, large flour tortillas are a perfect vessel for the vegan buffalo chickpea quesadillas. With their soft yet crispy texture, they add a satisfying element to the dish while also being a good source of carbohydrates. I use whole-grain flour tortillas for added fiber and protein. Most whole wheat tortillas contain about 8 g protein. (Check the label as different products will vary). Flour tortillas, spinach, or even tomato-flavoured tortillas can be used instead.
Nutritional Information for Vegan Buffalo Chickpea Quesadillas
This vegan buffalo chickpea quesadilla recipe is not only delicious but also packed with nutrients. I used Casa Mendosa whole wheat tortillas, however the nutritional info may vary depending on the ingredients you use. Here’s a rough idea of the nutritional breakdown per serving:
- Calories: 368 kcal
- Protein: 13.15 g protein
- Fat: 14.1 g fat
- Monounsaturated Fat: 4.75 g
- Sodium: 1552.85 mg sodium (use homemade buffalo sauce to easily reduce the sodium content)
- Sugar: 3.025 g sugar
- Iron: 3.05 mg iron
- Calcium: 202 mg calcium
In addition to these key nutrients, this recipe provides a healthy dose of vitamins and fiber, making it a well-rounded choice for a nutritious meal. It’s one of my favourite easy vegan recipes.
The combination of hearty chickpeas, spicy buffalo sauce, and gooey melted cheese ensures a satisfying and flavorful quesadilla. Enjoy your meal, and know it packs essential nutrients to keep you energized and healthy!
Helpful Tools
When making vegan buffalo chickpea quesadillas, having the right tools on hand can make the process much easier and more efficient. Here are a few helpful tools to consider:
- Mixing bowl: A medium-sized mixing bowl is essential for combining the chickpeas, buffalo sauce, and vegan ranch to make the filling for the quesadillas.
- Fork or masher: A fork or masher is useful for mashing the chickpeas to your desired consistency. This tool helps to create a spreadable filling that holds together well in the quesadillas.
- You need a cutting board and a sharp knife to dice the celery and red onion for the filling.
- Frying pan or griddle: A frying pan or griddle is necessary for cooking the quesadillas. A non-stick pan or griddle can make cooking easier and prevent the tortillas from sticking.
- Spatula: A spatula is essential for flipping the quesadillas as they cook, ensuring that both sides are crispy and golden brown.
- Airtight Container: Air-tight containers can be used to store any leftovers.
How to Use Pre-Cooked Vegan Chicken or White Beans in Your Buffalo Chickpea Quesadilla Recipe
If you’re looking to switch things up in your buffalo chickpea quesadilla recipe, consider using pre-cooked vegan chicken or white beans as a substitute for the chickpeas. This easy recipe maintains the classic flavor and spicy buffalo sauce, while offering a delightful variation for your taste buds. Whether you’re aiming for a more protein-packed filling or simply want to try something new, these substitutions will not disappoint.
Using Pre-Cooked Chicken (vegan)
For a heartier filling, swap chickpeas with pre-cooked vegan chicken. This alternative is perfect for vegan skeptics who crave a meatier texture. Begin by heating 1 tablespoon of vegan butter in a large non-stick pan or a 10-inch nonstick skillet over medium-high heat. Add the pre-cooked vegan chicken, and cook for 5-7 minutes until it’s warmed through and slightly crispy.
You may need to shred or chop it up so it works better in these vegetarian quesadillas. Mix in 1/4 cup of spicy buffalo sauce, 1 tablespoon of apple cider vinegar, and a little bit of lemon juice for added zest. This substitution not only adds extra protein but also ensures a deliciously gooey melted cheese experience when you add your favorite vegan cheddar cheese.
Using White Beans
If you prefer a vegetarian quesadilla recipe that’s just as satisfying, white beans are a fantastic choice. Mash 1 cup of white beans with the back of a fork, then mix in your buffalo sauce, apple cider vinegar, and lemon juice. Heat 1 tablespoon of vegan butter in a 10-inch nonstick skillet over medium-high heat, and cook the bean mixture for 5-7 minutes. This substitution keeps the filling rich in g fiber and mg potassium, ensuring a nutritious and tasty meal.
Step-by-Step Instructions
- Prepare your filling using either pre-cooked vegan chicken or white beans as described above.
- Spread the chickpea filling (or your chosen substitute) evenly over one side of a large flour tortilla.
- Top with green onions, sweet potato slices, and your favorite gooey melted cheese. Fold tortillas to form a large quesadilla.
- Heat a cast iron skillet or a large non-stick pan over medium-high heat, and melt butter or brush top side of each quesadilla with a bit of vegan butter.
- Cook for 2-3 minutes on each side until golden brown and the cheese is melted.
- Serve immediately and enjoy!
For those concerned about soggy quesadillas, ensure your filling is not too wet, and always brush the top of each quesadilla with oil side facing up to keep it crispy. Store any leftover chickpea quesadilla filling or pre-cooked chicken mixture in airtight containers for a quick minute meal next time.
Don’t forget to share this versatile and easy recipe with friends and family, and print out our recipe card for easy access. With this guide, you can confidently experiment with different veggies and fillings, making every vegetarian quesadilla a delightful adventure for your taste buds.
How To Make This Vegan Buffalo Chickpea Quesadillas Recipe
Preparing the filling for the vegan buffalo chickpea quesadillas is quick and easy. Start by adding the rinsed and drained chickpeas, buffalo sauce, and vegan ranch into a medium mixing bowl. Using a fork or masher, mash the chickpeas until you reach your desired consistency. Leaving a few chickpeas whole or halved will add texture to the filling.
Add olive oil, chickpeas, onion powder, garlic powder, and paprika to a pan on medium heat. Toast the chickpeas for 3 minutes or until thoroughly heated.
Add nutritional yeast, and Frank’s buffalo sauce. Stir to combine for 1 minute.
Remove pan from heat, and add the chickpea mixture into a large bowl to mash. I mash mine right in the pan, but be careful not to scratch it.
Cover half of each tortilla with vegan cheese, and the chickpea mixture. Fold the tortilla in half to close.
Cook quesadillas in a non-stick pan for 2-3 minutes per side.
Cut in half, serve with vegan ranch, and enjoy!
Tips & Tricks For This Vegan Buffalo Chickpea Quesadillas Recipe
- Use canned chickpeas for convenience. But make sure to rinse and drain them well before using.
- Adjust the amount of buffalo sauce and ranch to your taste preferences. You can add more or less depending on how spicy or tangy you want your quesadillas to be.
- If you don’t have vegan feta cheese, you can substitute it with other vegan cheese or skip it altogether.
- For a crispier tortilla. Lightly brush each side with oil before cooking.
- To make this recipe gluten-free, use gluten-free tortillas.
- If you prefer a smoother consistency for the chickpea mixture, use a food processor or blender instead of mashing by hand.
- You can use any type of vegan cheese you prefer. But make sure to cover only half of the tortilla to allow for easier folding
FAQ: Vegan Buffalo Chickpea Quesadillas
For a traditional Mexican meal, try serving these quesadillas with refried pinto or black beans and cilantro lime rice. For a fun and unique side, try a fresh guacamole or grilled Mexican street corn (elotes). A simple side salad is also a great addition, to add some freshness and balance out the heat from the buffalo sauce.
If you don’t have a vegan ranch. This recipe is perfect served with a side of guacamole. It can also be served with straight-up Frank’s buffalo sauce if you can handle the heat.
Absolutely! These vegan quesadillas can be made gluten free. Look for gluten free tortillas in the health section of your grocery store. Corn tortillas can also be used to make mini gluten-free quesadillas.
The level of spiciness depends on the amount of buffalo sauce you use. You can adjust the spiciness by adding more or less buffalo sauce.
Easy Vegan Buffalo Chickpea Quesadillas
Ingredients
- 2-3 whole grain tortillas (see notes below)
- 1 14oz can chickpeas, rinsed and drained
- ¼ cup vegan buffalo sauce (I used Frank's)
- ½ cup vegan cheese (or cashew sour cream)
- 2 tbsp nutritional yeast (optional)
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp extra virgin olive oil
Instructions
- Add olive oil, chickpeas, onion powder, garlic powder, and paprika to a pan on medium heat. Toast the chickpeas for 3 minutes or until thoroughly heated.
- Add nutritional yeast, and Frank's buffalo sauce. Stir to combine for 1 minute.
- Remove pan from heat, and add the chickpea mixture into a large bowl to mash. I mash mine right in the pan, but be careful not to scratch it.
- Cover half of each tortilla with vegan cheese, and the chickpea mixture. Fold the tortilla in half to close.
- Cook quesadillas in a non-stick pan for 2-3 minutes per side. Cut in half, serve with vegan ranch, and enjoy!
Video
Notes
Nutrition
Conclusion: Vegan Buffalo Chickpea Quesadillas
In conclusion, Vegan Buffalo Chickpea Quesadillas are a delicious, easy, and healthy meal option. They are perfect for a quick vegan lunch or snack and are packed with protein and fiber. The recipe is versatile and can be made in less than 12 minutes with canned chickpeas, flour tortillas, and vegan buffalo sauce. This delicious hearty chickpeas recipe was originally inspired by Rainbow Plant Life.
The combination of flavors and textures makes these quesadillas a hit for vegans and non-vegans alike. It’s a perfect way to add some variety to your meals and enjoy a delicious, spicy, and hearty dish. Remember to always check the ingredients list when looking for buffalo sauce to ensure it’s dairy-free.
If you loved this Vegan Buffalo Chickpea Quesadillas be sure to check out my delicious Buffalo Chickpea Wrap – Ready in Under 5 Minutes!
Such a great vegan lunch and was very easy to make I will definitely be trying others!
Thank you so much for trying! I hope you love the other vegan recipes as well 🙂
This quesadilla was so good! Thank you very much for sharing, I made this for my family the other night and was unsure if they would like the chickpea filling but ended up eating it all! So another successful vegan meal
So happy you and your family loved it! Thank you so much for trying out this recipe 🥰
Loved this recipe so simple and easy to make great to make for lunch when I’m short on time
Hi Chantel, Thank you so much for your review! So happy you loved this vegan quesadilla!
The dish turned out delicious, and it’s a fantastic alternative to traditional non-vegan options
Thank you so much for the feedback Kaylee!
I was pleasantly surprised by how this recipe turned out; it’s now a regular in my rotation
Thanks so much Audrey, so happy it has become a favourite!
Loved this recipe dipped in vegan ranch and was a nice addition
Thank you so much Zoey, so happy you liked this recipe!
This was very nice I love the creativity of your recipes on here. Found you on Pinterest and so happy I did!
Thanks so much for trying out my recipes Gabriella!
This came together so quickly and love quesadillas so it was a unique experience. I will definitely make this again. The chickpea filling was delicious.
Thanks Grace!
Yum this vegan buffalo quesadilla was delicious!! I ussually eat cheese but have been trying to cut out the dairy and this was nice excited to browse more of your recipes!
Thank you so much Casey, I hope you enjoy my other recipes just as much!
Delicious recipe.
Thank you Aisha!
This chickpea quesadilla was to tasty loved the buffalo flavor. And was ver simple to create.
I’m so glad you enjoyed the chickpea quesadilla with the tasty buffalo flavor! It’s great to hear that it was simple to create. Thanks for sharing your positive feedback!
What a creative delicious Buffalo quesadilla. I’m loving all your spicy Buffalo recipes almost have tried them all
I’m thrilled that you enjoyed the Buffalo quesadilla! It’s great to hear that you’re a fan of the spicy Buffalo recipes on the blog. Thank you for your kind words and for trying out the recipes.