Last updated on March 29th, 2020 at 04:39 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.
Vegan Quesadillas With Chickpeas
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
Filling:
- 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
Additionally
- 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
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 490Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 1006mgCarbohydrates: 69gFiber: 12gSugar: 8gProtein: 15g
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
These were good, I thought I had fresh mint and didn’t so I almost didn’t make them! But they tasted great without it. I ate with a plant based chiptole sauce and it was amazing together!
Looks great, what hot peppers did you use?
I think serrano (it was a few years ago, so I don’t quite remember) – they were pretty spicy. Use whatever you know you can handle haha
Sounds really good! What hot peppers did you use?
Honestly, don’t really remember, you can use whatever you enjoy and have available
I love quick, delicious dinners! Thanks for the wonderful recipe 🙂
Loved how quick and easy this was. The mix was a little dry. Maybe because I used a blender in place of a food processor. Might add a little water and/or lemon juice to the mix to make it less dry next time! Flavor was great!!
Glad you enjoyed it! I think it might be the tomatoes, maybe I used bigger cherry tomatoes – they seem to really vary in size, who knew! But, yes I’d add a little bit of water, some tomato or a little bit of olive oil.