Perfect for a savoury breakfast, light lunch, or even meal prep, this chickpea quesadilla is a simple yet satisfying dish. It’s loaded with plant-based protein, fibre, and a warming blend of spices, making it as nourishing as it is delicious.
The chickpea and vegetable filling is seasoned with garlic powder, paprika, cumin, and salt, offering a burst of smoky and savoury flavours. Tucked into a wholemeal wrap with melty cheese, it transforms into a crispy, golden quesadilla that’s a joy to eat.
Pair it with a creamy avocado salsa for the perfect finishing touch. Made with fresh coriander, light cream cheese, and a hint of honey, the salsa adds a refreshing zing that complements the quesadilla beautifully.
Ways To Enjoy It
- As a quick breakfast with a fried egg inside
- Light lunch alongside a green salad or soup
- Meal prep for easy grab-and-go lunches
- Party snack cut into wedges served with dips
- Paired with guacamole, salsa, or sour cream for added flavour
Tips
- Mash chickpeas roughly: Don’t overdo it — leaving some texture gives a nice bite to the filling.
- Toast spices gently: This releases their aroma and boosts flavour without burning.
- Use wholemeal wrap: Adds fibre and a nutty taste that pairs perfectly with the filling.
- Cook quesadilla low and slow: Helps the cheese melt evenly and the wrap crisp up without burning.
- Make salsa fresh: Blend just before serving to keep the flavours bright and creamy.
- Meal prep friendly: Prepare filling and salsa in advance for quick assembly on busy days.
Swaps
Wrap: Gluten-free, spinach, or large tortilla wraps work well depending on your preference.
Cheese: Vegan cheese, nutritional yeast, or omit for dairy-free options.
Peppers: Use red, yellow, or swap for courgettes or mushrooms for different textures and flavours.
Spices: Try smoked paprika, chili flakes, or taco seasoning for variety.
Salsa: Greek yogurt or vegan alternatives can replace light cream cheese. Lime juice can substitute lemon for a different citrus twist.
Storage
Fridge: Store cooked quesadillas in an airtight container for up to 2 days. Reheat gently in a dry pan to restore crispiness.
Freezer: Not recommended to freeze cooked quesadillas. However, you can freeze the chickpea and vegetable filling separately, defrost overnight, then assemble and cook fresh.
More Light Lunch Ideas
- 5 Minutes Chicken Lettuce Cups
- High-Protein Plant-Based Breakfast Burrito
- Lemon & Garlic Canned Tuna Pasta
- Italian-Inspired Chickpea Toast
Chickpea Quesadilla
Ingredients
- 1 wholemeal wrap
- 1/2 can chickpeas
- 1/2 red pepper
- 1 small onion
- 30-40 g cheese, grated
- 1/2 tsp of: garlic powder paprika, cumin,salt
Salsa
- 1/2 avocado
- 1 tbsp light cream cheese
- 2 tbsp fresh coriander
- 1/4 lemon juice
- 1 tsp honey
- Salt
- Pepper
Instructions
- In a bowl mash the chickpeas with a fork, just roughly. Set aside.
- In a pan add a drizzle of oil and cook onion and pepper for a few minutes. Add the spices and cook just enough to toast the spices and so the vegetables are completely covered in the spice mix. Finally add the chickpeas and cook for a minute or 2 just to warm them up.
- Remove the vegetables from the pan and add the wrap, add cheese, the chickpea/ vegetables mix and fold the wrap.
- Cook until both sides are nice and crispy.
- Enjoy with your favourite salsa. I made mine by blending all the salsa ingredients together until smooth.