Chickpea Salad Quesadilla

Name: Chickpea Salad Quesadilla
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 servings
Ingredients: 1/2 cup canned chickpeas, rinsed and mashed; 1 tablespoon diced red bell pepper; 1 tablespoon finely chopped cucumber; 1 tablespoon diced red onion; 1 tablespoon chopped fresh parsley; 1 teaspoon lemon juice; 1/4 teaspoon ground cumin; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon plain yogurt (or dairy-free yogurt); 1 tablespoon feta crumbles (optional); 1 whole-wheat tortilla; 1 teaspoon olive oil

A quick, no-heat dinner with bright Mediterranean vibes. Crisp tortilla wraps creamy chickpea salad, finished with a tangy lime yogurt drizzle for a nourishing, satisfying single-serving meal.

Total time

18 min

Prep

10 min

Cook

8 min

Serves

vegetariangluten-friendlyno-cookquick-dinnerlunch-dinner

Chef’s Pro Tips

Toast spices in the pan for a deeper aroma.
Add a few olives or sun-dried tomatoes for extra punch.
If vegan, skip feta and use a dollop of olive-oil-finished yogurt.

Serving Suggestions

Pair with a light green salad or tomatillo salsa for freshness; a side of pico de gallo adds brightness.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 1 day; reheat in a skillet to restore crispness.

Nutrition

Estimated, per serving

calories: 320kcal
protein: 11g
carbs: 40g
fat: 12g

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