Vegan Chickpea Quesadillas

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cherry tomato or 68g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Garlic

  Raw

  2 clove or 6g

• Parsley

  Raw

  1 tbsp or 4g

• Spearmint

  Fresh

  1 tbsp or 6g

• Arugula

  Raw

  4 tbsp or 5g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

Directions

1. Pulse the chickpeas, cherry tomatoes, red peppers, garlic, parsley, mint, arugula, half of the olive oil, coriander, cumin, and salt in a food processor until combined but still chunky.
2. Spread the mixture on half of each tortilla and fold them over.
3. Heat the remaining olive oil in a pan over medium to medium-high heat and toast each quesadilla for 2 minutes on each side or until golden brown.
4. Serve and enjoy.

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