Last updated on October 21st, 2019 at 12:10 pm
I finally made vegan quesadillas! They’re with chickpeas, some tomatoes, garlic and are so delicious. Especially when you add some fresh tomato sauce and guacamole! Mmmmm. Someone stop me. Or don’t.
You can whip these up in like 15 minutes together with the sauces and BAM you’ve got yourself a healthy dinner, or a healthy lunch. Or dare I say for those of us who want to intermittent fast our way to health, weight loss and success – LINNER. Dunch? Where did I witness this discussion, it was life changing. You know how sometimes you feel: I’ll never get those 5 minutes back? = that discussion.
How To Make Vegan Quesadillas With Chickpeas
Now I realized these shouldn’t be called quesadillas, right? There’s no cheese in there. Oh, well.
Well, basically you put some chickpeas with herbs, spices and vegetables in your food processor – pulse until combined, but not smooth – chunky. Place the mixture on one side of a tortilla, fold and then toast that thing in a pan with some olive oil. Until golden brown. I like GOOOOLD. Goldmember? Anyone?…
Then you flip, toast again until Goldmember is happy and then take it out. Place on a cutting board – cut and then eat. Sooo good!
I hope you enjoy this healthy vegan dinner recipe as much as me and my sister did – we didn’t leave anything for anyone else. Not even my year old nephew. But hey, these are spicy – he cannot have them.
These vegan quesadillas with chickpeas make an easy, fast and delicious healthy vegan dinner or lunch! For a complete meal serve with your favorite sauces and a salad!
Ingredients
- 1 can chickpeas
- 1-2 cherry tomatoes
- 2 small hot peppers
- 2 garlic cloves
- 1 Tbsp parsley, chopped
- 4-5 mint leaves
- handful arugula
- 1 tbsp olive oil
- 1 tsp coriander
- 1 tsp cumin
- salt to taste
- 3-4 tortillas
- olive oil to toast
- tomato sauce
- guacamole
Instructions
- Place the ingredients for the filling in a food processor and pulse until combined, but not smooth. Spread enough mixture on half tortilla and fold.
- Cover the surface of a pan with olive oil and toast the tortilla on each side at medium/medium-high for 2 minutes or until golden brown.
- Serve with your favorite sauces – I chose fresh tomato sauce and guacamole with cucumbers.
Notes
I made a simple fresh tomato sauce consisting of one tomato, 1 minced garlic clove and a tsp olive oil + salt to taste. Mash everything well or blend with a hand blender.
Any way of getting the nutrition info?
Hi Jenn, I don’t have the nutrition info for this recipe, but you can maybe use this calculator