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Chickpea Quesadilla is a delicious variation to regular cheese quesadilla. It’s packed with double protein with chickpeas and cheese.


4 Serving

Total time

30 minutes




Dinner, Lunch


  • 2 cups Cooked Chickpeas
  • 2 tsp olive oil ((divided))
  • 1 small Onion (finely chopped)
  • 1 garlic clove (finely minced)
  • 1 tsp ground cumin
  • 1 tsp Red Chili powder
  • to taste Salt
  • 4 large Flour Tortillas (Wholewheat tortillas, if desired)
  • 2 cups cheddar cheese (grated)
  • 3 scallions (finely chopped)


  1. Using a fork or a food processor, mash the chickpeas until broken into a coarse mixture. Set aside.
  2. Heat oil in a pan, add the onion and garlic and cook till they are translucent, about 4 minutes.
  3. Add the mashed chickpeas, cumin, red chili powder and salt. Mix well and cook for 3~5 minutes. Remove from heat.
  4. Place the tortilla on a plate, top half of the tortilla with grated cheese and chickpea filling. Fold the other half of the tortilla over the filling. Press lightly.
  5. Place the quesadilla on a hot skillet and cook until the cheese melts and the tortilla is golden, about 2~3 minutes. Flip and cook on the second side.
  6. Repeat with the other tortillas. Serve warm or at room temperature with salsa, sour cream, guacamole.
  7. View the recipe instructions at Cook's Hideout

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