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jalapeno poppers on a black plate with avocado dip
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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
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 poppers
Calories 45kcal
Author Dora S.


  • 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


  • 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.



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


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