| 29g Protein Chickpea Quesadilla |
Made with whole food ingredients and no cheese you may fight back on whether this fits into the “quesadilla” category but what we will definitely agree on is how delicious it is!!!
Recipe notes:
Add cheese if you want! This recipe would be great with additional cheese shreds. I like the Violife brand or Daiya has great melty shreds too!
I wanted to make this soy free but if you want to increase the protein a great way to do so would be crumbling in some firm tofu or even cubed smoked tofu!
Grab some salsa or or vegan sour cream to dip these into!
I used ezekiel tortillas because I love adding sprouted grains into my diet where ever I can but choose the tortilla that suits you best.
Recipe makes 4 servings
Macros per serving:
540 cals - 16g fat - 70g carbs - 29g protein
Ingredients:
3 cups canned chickpeas, drained and rinsed
2 tbsp tahini
1/2 cup nutritional yeast
1/4 cup hemp seeds
1 heaping tablespoon tomato paste
1 1/2 tbsp lime juice
3/4 tsp salt
1/3 cup water
1 red bell pepper, diced
1 jalapeno, diced
Recipe:
To a high speed blender add: tahini, nutritional yeast, hemp seeds, tomato paste, lime juice, salt, and water. Blend until smooth.
Add the chickpeas to a bowl with the blended sauce, and diced red pepper and jalapeno.
Mix everything together well and gently mash some of the chickpeas with the back of a fork. Mash just enough for texture.
Lay 4 tortillas out and divide the mixture among all four. Laying the mixture only to one half of the tortilla so you can fold it like a quesadilla.
Fold each quesadilla once to close.
Preheat a pan to medium heat and add the quesadillas.
Cook on each side, 2-3 minutes or until browned.
Slice and enjoy with salsa or hot sauce!
If you love high protein vegan recipes than make sure to check out the High Protein Vegan Ebook Collection!