Savory Chickpea and Roasted Red Pepper Quesadillas
These Savory Chickpea and Roasted Red Pepper Quesadillas are a delightful plant-based twist on a classic favorite. Bursting with flavor from the creamy garbanzo bean filling, zesty lemon, and smoky roasted red peppers, these quesadillas are perfect for a quick lunch or hearty snack. Packed with protein and nutrients, each bite offers a satisfying crunch from the lightly toasted tortillas paired with fresh onions and vibrant salsa. Prepare these quesadillas in under 30 minutes, and enjoy them with your favorite dipping sauces for an extra kick!
8
Servings
150
Calories
9
Ingredients
Ingredients
Garbanzo Beans (Chickpeas)
1 (Drained (15-ounce can))
Roasted Red Peppers
1/2 (Water-packed and drained)
Lemon Juice
4 (Tablespoons)
Tahini
3 (Tablespoons)
Garlic Cloves
5 (Peeled)
Cumin
1/4 (Teaspoon)
Whole Wheat Tortillas
8 (None)
Chopped Onion
1/2 (Cup)
Salsa
1 (Cup)
Instructions
1
Begin by draining the garbanzo beans and placing them in a food processor or blender. Add the roasted red peppers, lemon juice, tahini, garlic cloves, and cumin.
2
Process the mixture for 1 to 2 minutes until it reaches a very smooth consistency. Scrape down the sides as needed.
3
Take a whole wheat tortilla and spread 2 to 3 tablespoons of the garbanzo mixture evenly across its surface.
4
In a nonstick skillet heated over medium heat, place the tortilla with the garbanzo mixture. Sprinkle with chopped onions and drizzle salsa on top.
5
Cover with a second tortilla, pressing down slightly. Cook until the bottom tortilla is warm and soft, about 2 to 3 minutes.
6
Carefully flip the quesadilla and cook the other side for an additional minute, or until it is lightly browned.
7
Remove the quesadilla from the skillet and cut it in half. Repeat the process with the remaining tortillas and filling.
8
Serve warm and enjoy with additional salsa or your favorite dipping sauce.
Nutrition Information
4.5g
Fat
21g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Chickpea and Roasted Red Pepper Quesadillas?
These are a plant-based version of a classic favorite, featuring a creamy garbanzo bean filling, smoky roasted red peppers, and zesty lemon inside toasted whole wheat tortillas.
Is this recipe vegan?
Yes, this recipe is entirely plant-based and vegan-friendly.
How many servings does this recipe make?
This recipe yields 8 servings.
What are the main ingredients for the filling?
The filling is made from garbanzo beans, roasted red peppers, lemon juice, tahini, garlic cloves, and cumin.
How many calories are in one serving?
Each serving contains 150 calories.
How much protein is in each quesadilla?
There are 6 grams of protein per serving.
How long does it take to prepare this dish?
The entire recipe can be prepared and cooked in under 30 minutes.
What kind of tortillas should I use?
The recipe calls for 8 whole wheat tortillas.
Can I make these quesadillas gluten-free?
Yes, simply swap the whole wheat tortillas for your favorite gluten-free tortilla brand.
How do I prepare the chickpea mixture?
Combine the chickpeas, peppers, lemon juice, tahini, garlic, and cumin in a food processor and blend for 1 to 2 minutes until smooth.
How much fat is in this recipe?
There are 4.5 grams of fat per serving.
What are the total carbohydrates per serving?
Each serving contains 21 grams of carbohydrates.
Should I drain the garbanzo beans?
Yes, you should use one 15-ounce can of garbanzo beans, drained before blending.
How many garlic cloves are required?
The recipe calls for 5 peeled garlic cloves.
How much salsa do I need?
You will need 1 cup of salsa to drizzle inside and for serving.
How do I cook the quesadillas?
Heat a nonstick skillet over medium heat, place the tortilla with filling and toppings inside, cover with a second tortilla, and cook each side until warm or browned.
What temperature should the skillet be?
The skillet should be heated over medium heat.
How much filling should I spread on each tortilla?
Spread 2 to 3 tablespoons of the garbanzo mixture evenly across the surface of the tortilla.
When do I add the chopped onions?
Sprinkle the chopped onions on top of the garbanzo mixture while the tortilla is in the skillet.
How long do I cook each side of the quesadilla?
Cook the first side for 2 to 3 minutes, and the second side for about 1 minute or until lightly browned.
Can I use a blender instead of a food processor?
Yes, you can use a blender to process the chickpea mixture until it reaches a smooth consistency.
What gives the quesadillas a smoky flavor?
The roasted red peppers and cumin provide the smoky undertones in this dish.
Are the red peppers water-packed or oil-packed?
The recipe specifies using 1/2 cup of water-packed, drained roasted red peppers.
Is tahini necessary for this recipe?
Tahini adds creaminess and depth to the filling, acting as a healthy fat source.
How much lemon juice is used?
The recipe requires 4 tablespoons of lemon juice.
Can these be served as a snack?
Yes, they are listed as suitable for both lunch and hearty snacks.
Do I need to grease the pan?
The instructions recommend using a nonstick skillet, so additional oil is typically not needed.
How should I cut the quesadillas?
Once cooked, remove them from the skillet and cut them in half for serving.
What are some suggested toppings?
Fresh onions and vibrant salsa are recommended inside, with extra salsa or dipping sauce on the side.
Is there any cumin in the recipe?
Yes, 1/4 teaspoon of cumin is used to season the chickpea filling.