Vegan Recipes



  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/4 cup buffalo sauce (adjust to taste)
  • 1/4 cup diced red onion
  • 1/4 cup diced bell pepper (any color)
  • 1/2 cup shredded cheddar cheese (or vegan cheese substitute)
  • 4 large flour tortillas
  • Cooking oil spray or olive oil

Optional toppings:

  • Ranch or blue cheese dressing
  • Sliced avocado
  • Chopped cilantro
  • Diced tomatoes
  • Sour cream (or vegan sour cream)


  1. In a bowl, mash the chickpeas using a fork or potato masher until coarse. Add the buffalo sauce, diced red onion, and diced bell pepper. Mix well to combine.
  2. Heat a non-stick skillet over medium heat. Place one tortilla on the skillet. Spoon a quarter of the chickpea mixture onto half of the tortilla, spreading it evenly. Sprinkle with a quarter of the shredded cheese. Fold the other half of the tortilla over the filling, creating a half-moon shape.
  3. Cook the quesadilla for 2-3 minutes on each side, or until golden brown and crispy, and the cheese is melted. Repeat with the remaining tortillas and filling.
  4. Once cooked, remove the quesadillas from the skillet and allow them to cool slightly. Then, slice each quesadilla into wedges.
  5. Serve the Buffalo Chickpea Quesadillas with your favorite toppings such as ranch or blue cheese dressing, sliced avocado, chopped cilantro, diced tomatoes, and sour cream.

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