Healthy High Protein Vegetarian Buffalo Chickpea Dip
A creamy, spicy, and protein-packed dip made with chickpeas, Greek yogurt, and Buffalo sauce. This vegetarian twist on the classic Buffalo chicken dip delivers all the bold flavor you love without the meat or guilt. Perfect for game day, parties, or a cozy night in.
Equipment
- Blender or Food Processor
- Baking Dish
- Oven
Ingredients
Main Ingredients
- 1 can chickpeas drained and rinsed
- 1/2 cup Greek yogurt plain, non-fat or low-fat
- 1/2 cup cottage cheese low-fat
- 1/4 cup Buffalo sauce
- 1/2 cup shredded mozzarella cheese divided
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp lemon juice freshly squeezed
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.
- In a blender or food processor, combine chickpeas, Greek yogurt, cottage cheese, lemon juice, garlic powder, and smoked paprika. Blend until mostly smooth but slightly chunky for texture.
- Stir in the Buffalo sauce and half the mozzarella cheese until well mixed.
- Spread the mixture into the baking dish. Sprinkle the remaining mozzarella on top.
- Bake for 20–25 minutes until bubbly and golden on top. Let cool slightly before serving.
Notes
- Use roasted chickpeas for added flavor.
- Don’t skip the cottage cheese it adds essential creaminess and protein.
- Blend just enough to keep texture. Serve with celery sticks, pita chips, or toasted bread.