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Vegan Buffalo Chickpea Filling

 

This delicious buffalo chickpea filling can be used in so many different ways as an entrée or an appetizer. It comes together quickly, making it a great option for hectic weeknights or times you just don’t feel like cooking. 

  • Author: kelseyrussellmurray
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entrée, Appetizer, Snack
  • Method: Stovetop, Bake
  • Cuisine: Vegan, Gluten-Free
  • Diet: Vegan

Ingredients

Scale
  • 1/2 yellow onion, diced 
  • 3 cloves (15g) of garlic, finely minced 
  • 1 can (540ml) of low sodium chickpeas
  • 1/2 cup (240ml) of low sodium tomato sauce
  • 1/4 cup of Frank’s buffalo hot sauce *this can be adjusted for more/less spice 
  • 2 Tbsp plant-based milk 
  • 1 Tbsp balsamic vinegar
  • 2 tsp garlic powder 
  • 2 tsp onion powder 
  • 1/4 tsp salt 
  • 1/4 tsp black pepper 

Instructions

  1. Sauté the onion in 1 Tbsp of oil in a large pan on medium high heat, until soft and translucent. 
  2. Add the garlic to the onions and sauté for another 1-2 minutes. 
  3. Add the can of chickpeas (drained), tomato sauce, buffalo sauce, balsamic vinegar, plant-based milk, garlic and onion powder and S&P to the onions and garlic and bring to a boil. Reduce heat and simmer for 5 minutes. 
  4. When chickpeas are softened, roughly mash the entire mixture in the pan with a potato masher.                             Note: The mixture should be chunky rather than completely smooth 
  5. Serve buffalo chickpea mixture as desired (see suggestions above)! 

Notes

Buffalo Chickpea Taquitos

 

My absolute favourite way to eat this buffalo chickpea filling is baked into a taquito! Divide the mixture equally between 4 large corn/whole wheat tortillas or 8 small tortillas and sprinkle with cheddar cheese. Roll the tortillas tightly. Brush exterior of the tortilla with a small amount of oil and bake in the oven at 400-degrees F for 15-minutes. Enjoy! 

Keywords: vegan, gluten-free, chickpea, buffalo chickpea, recipe