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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.

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