Chickpea Quesadillas

Pizza, Sandwiches and Wraps.
Baking these tasty quesadillas means great taste with less fat.

Chickpea Quesadillas


Quantity Ingredients
1 19-ounce can chickpeas, drained and rinsed
2 tbsp extra-virgin olive oil
1/2 cup diced sweet red peppers
2 green onions, chopped
3 tbsp chopped fresh cilantro or parsley
1 tsp lemon juice
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp hot pepper sauce
6 7-inch flour tortillas


In food processor, combine chickpeas with oil until chunky paste forms; transfer to bowl.

Add red pepper, onions, cilantro, lemon juice, oregano, salt and hot pepper sauce; stir until combined. (Can be covered and refrigerated up to 8 hours.) Spoon over bottom half of each tortilla. Fold over.

Place on baking sheet. Bake in 400 F oven, turning halfway through cooking time, for about 8 minutes or until filling is piping hot.

Let stand for 5 minutes before cutting each into 3 wedges. Makes 18 wedges.

Nutritional information per wedge: 77 calories, 3 g protein, 3 g total fat, 11 g carbohydrate, 1 g fibre, 0 mg cholesterol, 151 mg sodium