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Buffalo Chickpea Skillet

taspencer

Because buff sauce isn't just for wings.

Buffalo chickpeas in a skillet topped with blue cheese and chives.

I’m always looking for a way to eat buffalo sauce at dinner, and this buffalo chickpea skillet is my new favorite excuse. Chickpeas are tossed with a creamy buffalo blue cheese sauce for a lighter vegetarian spin on the beloved dip.


Whenever I’m riffing on a comfort classic (like I did with these spinach artichoke butter beans), I’m always trying lighten it up as much as possible while still evoking all the nostalgic, cozy vibes of the OG. I want to create a dish that’s going to make you feel good both while and after you enjoyed it. In this case, I’ve kept most of the ingredients that belong in a typical buffalo chicken dip—buffalo sauce, blue cheese dressing, cream cheese, cheddar cheese—but whisked in a little milk and water to lighten the texture. The flavor? Still dialed up to 100.


Putting baking soda in a skillet dinner might seem a little strange, but stick with me: I promise there’s a good reason for it. The baking soda softens the canned chickpeas, which typically have this firm, bouncy texture that doesn’t go away without substantial simmering—or that magical tenderizing sprinkle of soda. I learned this trik from Rob Seixas, food director at Delish (and my boss). I was definitely skeptical when I first tried it, but after a side-by-side taste tests, I had to admit it makes a big difference. 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. You’ll never know it was there.


Buffalo chickpeas topped with chives and blue cheese on a plate with rice.

If you want to double down on the dip origins of this buffalo skillet, you can totally serve it with chips or crispy baguette. I prefer to serve it over rice, which perfectly absorbs the sauce and also adds to those substantial dinner vibes. Whatever you do, don’t forget a side of crunchy celery—because 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?


Enjoy!

 

Buffalo Chickpea Skillet

(Serves 4)


Buffalo chickpeas topped with chives and blue cheese on a plate with rice.

2 tbsp. neutral oil

½ medium yellow onion, finely chopped

1 celery rib, finely chopped (about ½ cup)

½ tsp. Diamond Crystal kosher salt, plus more as needed

2 (14.5-oz.) cans chickpeas, drained

1/8 tsp. baking soda

6 tbsp. buffalo hot sauce, such as Frank’s

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

¼ cup milk, preferably whole

¼ cup water

2 tbsp. blue cheese dressing

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

2 tbsp. crumbled blue cheese, plus more for serving

Finely sliced chives, for serving

Rice, for serving (optional)


Equipment: large pan


Instructions


Chickpeas, onion, and celery in  a skillet topped with hot sauce, blue cheese, and cubed cream cheese.

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.


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.


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.


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


Buffalo chickpeas topped with chives and blue cheese on a plate with rice.

Originally posted January 26, 2025.


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1件のコメント


Eugenia N. Dyar
Eugenia N. Dyar
2月02日

Great read! I found your insights really helpful and the explanations were spot on. Thanks for sharing such valuable information. I’m looking forward to more of your content in the future! PNUT USDT

いいね!
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