Name: Creamy Buffalo Chickpea Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tsp macadamia nut oil; 1 yellow onion, diced; 2 carrots, diced; 1 celery stalk, diced; 1 red bell pepper, diced; 2 cups frozen cauliflower rice; ½ tsp garlic powder; ½ tsp dried parsley; 2 tbsp nutritional yeast; Sea salt & black pepper, to taste; ¼ cup hot sauce; ½ cup full-fat unsweetened coconut milk; 1 (15-oz) can chickpeas, drained; ½ cup plain coconut yogurt; 1 tbsp fresh lemon juice; 1 tbsp apple cider vinegar; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp dried dill; ½ tsp dried parsley; Sea salt & black pepper, to taste

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Comfort food with a kick, this Creamy Buffalo Chickpea Skillet is about to become your new weeknight go-to. A one-pan vegan meal full of bold flavor, super creamy consistency, & packed with plant-based protein & nourishing veggies. This dish is hearty, healthy, & ready to enjoy in about 30 minutes—perfect for busy weeknights & yes, it’s leftovers approved!

Creamy Buffalo Chickpea Skillet in a bowl with a spoon in it, topped with coconut yogurt ranch and fresh cilantro on a white marble counter.

Regardless if you’re fully vegan or simply looking to add more plant-based recipes to your weeknights, this Creamy Buffalo Chickpea Skillet is sure to be a favorite.

This crave-worthy comfort food meal is not only insanely delicious but also incredibly nutritious. The buffalo sauce adds the perfect amount of spice, while rich coconut milk creates a dreamy, silky sauce that coats the hearty chickpeas & wholesome veggies beautifully.

Best of all, it’s fuss-free & fueling—on the table in around 30 minutes & leftovers approved. The ideal solution when you’re wanting something comforting but quick!

Why You’ll Love This Vegan Buffalo Skillet Recipe

Quick & Easy: Ready in about 30 minutes, start to finish—ideal for busy weeknights.
Bold & Creamy: The spicy buffalo sauce meets rich coconut milk for next-level comfort food.
Meal Prep Approved: Tastes just as good (if not better) the next day—hello leftovers!

Creamy Vegan Buffalo Chickpea Skillet including red bell pepper, carrots, celery, onion, cauliflower rice, nutritional yeast, parsley, hot sauce, and coconut milk.

Ingredients

Organic Chickpeas: Loaded with plant-based protein, full of fiber, & mixes beautifully in the dreamy sauce.
Organic Vegetables: A vibrant mix of cauliflower rice, celery, carrots, red bell pepper, & yellow onion adds a boost of nutrients & elevates the texture.
Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & not too spicy.
Organic Full-Fat Unsweetened Coconut Milk: This is what gives the skillet its rich & creamy consistency. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.
Organic Additions: Nutritional yeast (for a bit of cheesiness), garlic powder, dried parsley, sea salt, & black pepper.
Organic Macadamia Nut Oil: The perfect natural butter substitute with a rich, nutty flavor. It’s ideal for sautéing the veggies thanks to its high smoke point.
Organic Toppings: A drizzle of dairy-free ranch & a sprinkle of fresh herbs are my go-to’s, but garnish with your favorites to make it your own.

How to Make

Sauté the Veggies. Warm a skillet over medium-high heat with the macadamia nut oil. Add the chopped vegetables & sauté for 5–7 minutes. Once soft, stir in the seasonings.
Add the Main Ingredients. Next, stir in the frozen cauliflower rice, drained chickpeas, hot sauce, & coconut milk.
Simmer. Let the mixture simmer for 10–15 minutes, stirring occasionally, until everything is heated through & the sauce thickens.
Coconut Yogurt Ranch. In a small bowl, combine all the ranch ingredients & stir until fully combined.
Serve. Divide the buffalo chickpea between bowls. Drizzle with the coconut yogurt ranch & sprinkle with fresh herbs. Enjoy!

Buffalo Chickpea Skillet including red bell pepper, carrots, celery, and onion.

Tips for Making This Buffalo Skillet Recipe Perfectly

Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & not too spicy.
Don’t Skip the Coconut Milk: This is key for that rich, creamy consistency that balances the heat from the spicy hot sauce. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.
Spice Level: If you prefer milder dishes, reduce the hot sauce or add more coconut milk to mellow it out. For extra heat, add a pinch of cayenne pepper or extra hot sauce.

Storing & Reheating

This Creamy Buffalo Chickpea Skillet is the ultimate vegan recipe for healthy leftovers & meal prep!

Storing. Store any leftovers in an airtight glass container in the refrigerator for up to 4 days.

Reheating. To reheat, warm your portion on the stove over low to medium heat, stirring occasionally. If the skillet seems too thick or dry, add a splash of coconut milk or spring water to loosen the sauce.

Creamy Buffalo Chickpea Skillet Recipe in a bowl with a spoon in it, topped with coconut yogurt ranch and fresh cilantro on a white marble counter.

More Healthy Buffalo Recipes You’ll Love

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If you make this Creamy Buffalo Chickpea Skillet recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Creamy Buffalo Chickpea Skillet

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

SKILLET

2 tsp macadamia nut oil
1 yellow onion, diced
2 carrots, diced
1 celery stalk, diced
1 red bell pepper, diced
2 cups frozen cauliflower rice
½ tsp garlic powder
½ tsp dried parsley
2 tbsp nutritional yeast
Sea salt & black pepper, to taste
¼ cup hot sauce
½ cup full-fat unsweetened coconut milk
1 (15-oz) can chickpeas, drained

COCONUT YOGURT RANCH

½ cup plain coconut yogurt
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tsp garlic powder
½ tsp onion powder
½ tsp dried dill
½ tsp dried parsley
Sea salt & black pepper, to taste

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Instructions

Sauté the Veggies. Warm a skillet over medium-high heat with the macadamia nut oil. Add the chopped vegetables & sauté for 5–7 minutes. Once soft, stir in the seasonings.
Add the Main Ingredients. Next, stir in the frozen cauliflower rice, drained chickpeas, hot sauce, & coconut milk.
Simmer. Let the mixture simmer for 10–15 minutes, stirring occasionally, until everything is heated through & the sauce thickens.
Coconut Yogurt Ranch. In a small bowl, combine all the ranch ingredients & stir until fully combined.
Serve. Divide the buffalo chickpea between bowls. Drizzle with the coconut yogurt ranch & sprinkle with fresh herbs. Enjoy!

Notes

Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & not too spicy.

Don’t Skip the Coconut Milk: This is key for that rich, creamy consistency that balances the heat from the spicy hot sauce. I recommend using a high-quality brand like Native Forest, which contains only organic coconut & filtered water—no gums, additives, or fillers.

Spice Level: If you prefer milder dishes, reduce the hot sauce or add more coconut milk to mellow it out. For extra heat, add a pinch of cayenne pepper or extra hot sauce.

Storing & Reheating: Store any leftovers in an airtight glass container in the refrigerator for up to 4 days. To reheat, warm your portion on the stove over low to medium heat, stirring occasionally. If the skillet seems too thick or dry, add a splash of coconut milk or spring water to loosen the sauce.