Vegan Chickpea Quesadillas

Ingredients

• Chickpeas

  canned

  2 cup or 480g

• Cherry tomatoes

  red, raw

  4 cherry tomato or 68g

• Red chili pepper

  raw

  2 pepper or 90g

• Garlic

  raw

  2 clove or 6g

• Parsley

  raw

  1 tbsp or 4g

• Spearmint

  1 tbsp or 6g

• Arugula

  raw

  4 tbsp or 5g

• Olive oil

  2 tbsp or 27g

• Cumin seed

  1 tsp, ground or 3g

• Salt

  table

  1 dash or 0.4g

• Flour tortillas

  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.