Easy Vegan Buffalo Chickpea Quesadillas
Delicious, filling, and SO easy to make. These fusion buffalo quesadillas come together in just 12 minutes!
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
These buffalo chickpea vegan quesadillas are the perfect snack or lunch item. They are healthy, filling, and have just the right amount of kick to spice up your life!
2 or 3 Servings:
This recipe is surprisingly filling and packed full of vegan fiber and protein. Although the recipe says 2 servings, it can be used to make 3 lighter quesadillas. If you are making a third chickpea quesadilla, add 1/4 cup of vegan cheese.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 150g | Calories: 350kcal | Carbohydrates: 45g | Protein: 15g | Fat: 12.5g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 400mg | Potassium: 400mg | Fiber: 7.5g | Sugar: 3.5g | Vitamin A: 75IU | Vitamin C: 3.5mg | Calcium: 70mg | Iron: 3mg
Tried this recipe?Let us know how it was!