Chickpea Salad Quesadilla
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.
- Prep Time: 10 min
- Cook Time: 8 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 1/2 cup canned chickpeas, rinsed and mashed
- 2 tablespoon diced red bell pepper
- 2 tablespoon finely chopped cucumber
- 2 tablespoon diced red onion
- 2 tablespoon chopped fresh parsley
- 2 teaspoon lemon juice
- 2 1/4 teaspoon ground cumin
- 2 1/8 teaspoon salt
- 2 1/8 teaspoon black pepper
- 2 tablespoon plain yogurt (or dairy-free yogurt)
- 2 tablespoon feta crumbles (optional)
- 2 whole-wheat tortilla
- 2 teaspoon olive oil
Instructions
- In a small bowl, mash chickpeas with a fork until slightly chunky; mix in pepper, cucumber, onion, parsley, lemon juice, cumin, salt, pepper, yogurt, and feta if using.
- Heat a nonstick skillet over medium; brush tortilla with olive oil and spread the chickpea mix over half, leaving a border.
- Fold tortilla over to enclose filling; cook 2–4 minutes per side until golden and crisp and the inside is warm.
- Slice in half and serve immediately with a squeeze of lemon or extra yogurt on the side.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 11 |
| carbs | 40 |
| fat | 12 |
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