Buffalo Chickpea Skillet

For when you're craving dip for dinner.

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Football season calls for Buffalo chicken dip in my house— but as much as we love it, even I can’t justify eating dip for dinner on a regular basis. That’s where this Buffalo chickpea skillet comes in. Canned chickpeas are simmered in a lighter (but still cheesy) Buffalo sauce and served over rice for a weeknight dinner spin on our favorite game day dip. 

Putting baking soda in a chickpea skillet might seem a little strange, but it’s actually the secret to tenderizing these bouncy canned chickpeas in mere minutes—something which would typically take substantial simmering time to accomplish. Don’t worry about actually tasting the baking soda: if you only use an 1/8 teaspoon, it will totally melt away in the sauce and you’ll never know it was there.

If you want to double down on the dip origins of this buffalo skillet, you can serve it with chips or some crispy baguette slices. I personally prefer to serve it over rice, since the rice perfectly absorbs the sauce and also makes it feel like a more substantial dinner. Whatever you do, don’t forget a side of crunchy celery. Buffalo anything demands that crispy vegetal thing on the side— and also what else are you doing with the rest of the celery you bought?

These buffalo chickpeas can be made in advance; let cool completely and store in an airtight container. Because of the cheese, it’s important to warm them gently over low heat so the sauce doesn’t break. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy!

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Buffalo Chickpea Skillet

(Serves 4)

Prep time: 10 minutes (as you go**) or 20 minutes (if you mise everything first)

Cook time: 20 minutes

Ingredients

2 tablespoons neutral oil, such as vegetable or grapeseed

½ medium yellow onion, finely chopped

1 celery rib, finely chopped (about ½ cup)

½ teaspoon kosher salt (I used Diamond Crystal), plus more as needed

2 (14.5-oz.) cans chickpeas, drained

1/8 tsp. baking soda

6 tablespoons buffalo hot sauce, such as Frank’s

¼ cup (2 oz.) cream cheese, cut into small cubes

¼ cup milk, preferably whole

¼ cup water

2 tablespoons blue cheese dressing

3 oz. yellow cheddar cheese, shredded (about ¾ cup)

2 tablespoons crumbled blue cheese, plus more for serving

Finely sliced chives, for serving

Rice, for serving (optional)

Equipment: cutting board, knife, cheese shredder, large pan, flexible rubber spatula

Instructions

1. In a large pan, heat oil over medium heat. Add onion, celery, and ½ teaspoon kosher salt. Cook until softened, stirring occasionally, 7-9 minutes.

2. Add chickpeas and baking soda and toss until baking soda is completely incorporated and the chickpeas are coated in the vegetables, 30-60 seconds. Stir in buffalo hot sauce, cream cheese, milk, ¼ cup water, and blue cheese dressing until smooth.

3. Bring to a simmer over medium-high heat; reduce heat to medium-low and simmer until reduced and slightly thickened, 3-4 minutes. Fold in cheddar and two tablespoons blue cheese until melted and smooth.

4. Taste and season with additional salt as needed. Remove from heat and serve topped with chives and more crumbled blue cheese, if desired.

**To prep as you go, mise the chickpeas, baking soda, hot sauce, cream cheese, milk, and water while the onions and celery are cooking. Shred the cheddar and mise the blue cheese while the sauce is simmering. Wait to slice the chives until the food is ready.

Originally posted January 26, 2025. Updated October 16 ,2026.