Ingredients:
- 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)
Instructions:
- 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.
- 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.
- 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.
- Once cooked, remove the quesadillas from the skillet and allow them to cool slightly. Then, slice each quesadilla into wedges.
- 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.
