Instructions:
For the Buffalo Chickpea Filling:
In a mixing bowl, combine the drained and rinsed chickpeas, buffalo sauce, garlic powder, salt, and pepper. Stir until the chickpeas are well coated in the buffalo sauce. Adjust the sauce to your preferred level of spiciness.
Heat a skillet over medium heat. Add the buffalo chickpea mixture and cook for about 5-7 minutes, stirring occasionally, until the chickpeas are heated through and the sauce has thickened slightly. Remove from heat and set aside.
For the Vegan Ranch Dressing:
In a small bowl, whisk together the vegan mayonnaise, unsweetened almond milk, apple cider vinegar, dried dill, dried parsley, garlic powder, salt, and pepper until well combined. Adjust the seasonings to your taste.
For Assembling:
Place a large skillet over medium heat and add a drizzle of cooking oil.
Lay one flour tortilla flat in the skillet. Spread a generous spoonful of the vegan ranch dressing over half of the tortilla.
Add a portion of the buffalo chickpea mixture on top of the ranch dressing, followed by a sprinkle of vegan shredded cheese.
Fold the other half of the tortilla over the filling to create a half-moon shape.
Cook the quesadilla for about 3-4 minutes on each side, or until it’s golden brown and the cheese has melted.
Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and filling.
Slice the quesadillas into wedges, garnish with sliced green onions, and serve hot.
Nutrition Facts:
(assuming 1 quesadilla serving):
Calories: 500
Total Fat: 22g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 1000mg
Total Carbohydrate: 63g
Dietary Fiber: 10g
Total Sugars: 4g
Protein: 12g
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