These Vegan Buffalo Chickpea 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!
What Vegan Cheese to use in the Vegan Buffalo Chickpea Quesadillas
I used daiya vegan Mexican shreds for this recipe. They melt easily and have the perfect flavour blend for this recipe. I also like voilife and earth island vegan “cheese” shreds. If you want to substitute the vegan cheese, use cashew cream instead. If you are removing the vegan cheese, I highly recommend adding nutritional yeast for a naturally “cheesy” flavour.
Chickpeas
Be sure to use canned chickpeas in this recipe if you want to make it in under 12 minutes. Mash them well to ensure they stick to the inside of the flour tortilla.
Tortillas
I use whole grain flour tortillas for added fiber and protein. Flour tortillas, spinach, or even tomato flavoured tortillas can be used instead.
Buffalo Sauce
Frank’s buffalo sauce is recommended for this recipe as it is fully vegan. Some buffalo sauces contain dairy or milk products. Always check the ingredients list to make sure the hot sauce is dairy-free.
Can I make vegan quesadillas gluten-free?
Absolutely! These vegan quesadillas can be made gluten-free. Look for gluten-free tortillas in the health section of your grocery store. Specifically, corn tortillas can also be used to make mini gluten-free quesadillas.
What if I don’t have a vegan ranch for my Vegan Buffalo Chickpea Quesadillas?
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. Although these quesadillas make the perfect snack, they can also be served with dinner.
What to serve with Vegan Buffalo Chickpea Quesadillas:
- Refried pinto beans
- Cilantro lime rice
- Guacamole
- A side salad
- Refried black beans
- Elotes (grilled Mexican street corn)
Easy Vegan Buffalo Chickpea Quesadillas
Ingredients
- 2-3 whole grain tortillas (see notes below)
- 1 14oz can chickpeas, rinsed and drained
- 1/4 cup vegan buffalo sauce (I used Frank's)
- 1/2 cup vegan cheese (or cashew sour cream)
- 2 tbsp nutritional yeast (optional)
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 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!
Notes
- Refried pinto beans
- Cilantro lime rice
- Guacamole
- A side salad
- Refried black beans
- Elotes (grilled Mexican street corn)
