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a shot of a triangle of buffalo chickpea quesadilla dipped into the green goddess sauce

Buffalo Chickpea Quesadillas (Vegan)

  • Author: Allison
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


These vegan buffalo chickpea quesadillas are filled with chickpeas cooked in buffalo sauce and cashew cheese, and they’re served with healthy avocado green goddess dipping sauce. Served as an appetizer or a main, they’re the type of vegan comfort food that everyone goes wild for!



Buffalo Chickpeas

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium garlic cloves, minced
  • Pinch each fine sea salt and freshly ground black pepper
  • 3 cups cooked chickpeas
  • 1/3 cup Frank’s original cayenne pepper hot sauce

Cashew Cheese

  • 1 cup raw cashews, soaked and drained
  • 1/4 cup nutritional yeast
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp white miso or chickpea miso
  • 1 tbsp apple cider vinegar
  • 1/2 tsp fine sea salt

Avocado Green Goddess Sauce

  • 1/2 a medium ripe avocado
  • 1/2 cup hemp hearts (also called hulled hemp seeds)
  • 1 rib of celery, chopped
  • 1 tbsp apple cider vinegar
  • 3 tbsp freshly squeezed lemon juice or lime juice
  • 1/2 cup water
  • 1 medium garlic clove
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste
  • 1/2 cup cilantro

For Assembling

  • 4 large whole grain flour tortillas, gluten-free if necessary


  1. Warm the oil in a skillet over medium heat. Add the onion, garlic, and a pinch of sea salt. Cook, stirring occasionally, for 5 minutes, or until lightly browned. Add the pepper, chickpeas, and hot sauce. Cook for a few more minutes, until the hot sauce has been absorbed and the chickpeas are lightly browned. Lightly mash the chickpeas with a fork or potato masher, if desired. Remove from the heat, cover, and set aside.
  2. Make the cashew cheese: Add the cashews, nutritional yeast, lemon juice, miso, apple cider vinegar, and salt to a food processor. Process until nice and smooth, pausing to scrape down sides as needed. Transfer into a container.
  3. Preheat the oven to 400 degrees F. Lay the tortillas out on two baking sheets, lined with parchment paper if desired. Divide the chickpeas between the tortillas, spreading them over one half of each tortilla, as shown in the photo. Dollop with a few spoonfuls of the cashew cheese and fold over.
  4. If desired, lightly brush the outsides of the tortillas with olive oil to enhance browning and overall crispiness.
  5. Bake for 16-20 minutes, flipping halfway through to ensure even browning.
  6. Meanwhile, while the quesadillas are in the oven, make the green goddess sauce. Place the avocado, hemp, celery, apple cider vinegar, lemon juice, water, garlic, salt, pepper, and cilantro in an upright blender. Blend until smooth. Transfer into a jar or container.
  7. Slice the quesadillas into triangles and serve the sauce on the side.


Cashews need to be soaked beforehand. Soak them in boiling water for 45 minutes to 1 hour, then drain and proceed with the recipe.

If you can’t find miso to use in the cashew cheese, tamari, soy sauce, or coconut aminos can be substituted.

Make sure that the hot sauce you use isn’t too spicy. I recommend Frank’s Original.

If you don’t like cilantro, use parsley instead.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Supper, Lunch
  • Method: Bake
  • Cuisine: American

Keywords: buffalo chickpea quesadillas, avocado green goddess sauce, cashew cheese