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    Home » Appetizers » Buffalo Chickpea Jalapeno Poppers

    Buffalo Chickpea Jalapeno Poppers

    Published: Sep 24, 2020 · Modified: Jun 22, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Your next game night needs these vegan jalapeno poppers stuffed with a spicy buffalo chickpea, red bell pepper and scallion filling, then coated in a mixture of seasoned breadcrumbs and baked until golden brown.

    This post is in partnership with Primal Kitchen Foods and may contain affiliate links.

    Glass bowl with chickpeas mashed with fork

    Jalapeno poppers are one of those appetizers that everybody loves, but that people don’t usually think of as being vegan or healthy. This version is both healthy, vegan, and delicious!! Although they are incredible popular, we have to ask ourselves, for nerdy research purposes, are they Mexican??

    glass bowl chickpeas, diced red peppers, scallions

    History of Jalapeno Poppers

    The answer is a little more complicated than you would think. The quickest and most straightforward answer is that they are probably the US version of chiles rellenos. Like many Tex-Mex adaptations of classic Mexican dishes, Mexican immigrants or Mexican-Americans had to work with what was available to them, like putting cheddar cheese on enchiladas.

    chickpea filling in glass bowl

    However, they are reports of restaurants in Ensenada and Playa del Carmen serving stuffed jalapeño peppers before the whole thing blew up in the US. So it could be a Mexican thing that was Americanized or it could be an American thing that made its way to Mexico to make tourists happy. Either way the name jalapeño popper was trademarked by Anchor Food Products in 1993, and turned into a frozen snack, which is what is most likely served at your favorite chain restaurant.

    jalapenos cut in half on a sheet tray filled with chickpea mix

    Primal Kitchen Vegan Products

    I’m always on the lookout for new vegan-friendly products and brands and I’ve recently found some that have become a part of my weekly grocery shopping. The first thing I tried was the Primal Kitchen Organic Unsweetened Ketchup which is sweetened with balsamic vinegar. I’ve tried other sugar-free ketchups and they are not good or basically taste like tomato paste.

    stuffed jalapenos topped with breadcrumbs

    For these vegan jalapeño poppers I’ve used another one of their vegan products the Primal Kitchen Buffalo Sauce. Funny enough, I wasn’t a big lover of buffalo sauce before going vegan, but I really enjoy it now. It brings an intensity that I think really highlights vegetable dishes. I make dishes like this buffalo chickpea salad, buffalo wrap, and vegan buffalo nachos.

    jalapeno poppers on a black plate with buffalo sauce bottle in background

    This Primal Kitchen version uses a genius trick to mimic the creaminess of butter, it has just a little bit of cashews in it! The combination of buffalo sauce and chickpeas is one of my favorites and stuffing it in a jalapeño pepper definitely took it to the next level. If you are interested in purchasing any of the Primal Kitchen products you can use the discount code DORAPRIMAL at checkout!!

    side shot of jalapeno poppers on a black plate

    Disclaimer: Not all Primal Kitchen products are vegan so be sure to check the label before buying. You can find all of their vegan products HERE.

    jalapeno being lowered into avocado dip

    The Recipe: Buffalo Chickpea Jalapeño Poppers

    If you don’t have access to nutritional yeast you can omit it. Serve the poppers with this spicy avocado sauce for tacos.

    jalapeno poppers on a black plate with avocado dip
    Save Recipe Go to Recipe Box
    5 from 1 vote

    Buffalo Chickpea Jalapeno Poppers

    Your next game night needs these vegan jalapeño poppers stuffed with a spicy buffalo chickpea, red bell pepper and scallion filling, then coated in a mixture of seasoned breadcrumbs and baked until golden brown
    Pin Recipe Print Recipe
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer
    Cuisine: Mexican
    Servings: 14 poppers
    Calories: 45kcal
    Author: Dora S.

    Ingredients

    • 1 tbsp. Tahini
    • 1 tbsp. Water
    • 1 tbsp Lemon juice
    • 2 -3 tbsp Primal Kitchen Buffalo Sauce
    • 1 can Chickpeas, rinsed, drained 15 oz.
    • ¼ cup Sliced green onion
    • ½ cup Diced red bell pepper
    • 7 Jalapeño peppers sliced in half, deseeded
    • ½ cup Panko breadcrumbs
    • 2 tsp. Nutritional yeast optional
    • Avocado oil spray

    Serving:

    • Spicy Avocado Sauce
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 400°F.
    • In a small bowl combine the tahini, water, lemon juice, and buffalo sauce (depending on how spicy you want it add 2 or 3 tbsp. of the buffalo sauce). Using a whisk, stir to combine.
    • Place the chickpeas in a large bowl, and smash with a fork, add green onion, and red bell pepper. Pour in the tahini-lemon mixture in stir to combine. Season to taste.
    • Fill the jalapeños with the chickpea mixture and place on a sheet tray lined with parchment paper.
    • In a small bowl, combine the panko breadcrumbs with the nutritional yeast and stir to combine. Cover the top of the jalapeño poppers with the breadcrumb mixture. Spray with avocado oil. Bake in oven for 20 – 25 minutes until the breadcrumbs are golden brown. Serve with this spicy avocado sauce.

    Video

    Notes

    If you don’t have access to nutritional yeast you can omit it.

    Nutrition

    Serving: 1g | Calories: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 16mg | Calcium: 8mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
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    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

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