This High Protein Chickpea Quesadilla is the perfect combo of flavor, crunch, and nutrition! Packed with plant-based protein and loaded with veggies.
Ingredients:
For the Chickpea Filling:
1 cup boiled chickpeas
2 tbsp chopped coriander
2 tbsp finely chopped onion
1 tsp minced garlic
1 tbsp tomato ketchup
1 tsp mustard sauce
1 tsp chili sauce
Salt to taste
1/2 tsp black pepper
1 tbsp curd (yogurt)
For the Veggie Topping:
1/2 cup chopped bell peppers (red, yellow, green)
1/2 tsp chili flakes
1/2 tsp oregano
1 tsp olive oil
1 tortilla
Grated cheese (as desired)
A few drops of oil for cooking
Method:
In a bowl, add boiled chickpeas, chopped coriander, onion, and garlic.
Add tomato ketchup, mustard sauce, chili sauce, salt, and black pepper.
Mash the mixture well using your hands or a masher.
Add 1 tbsp curd to make it creamy and mix everything In a pan, heat 1 tsp olive oil.
Add chopped bell peppers along with chili flakes and oregano.
Sauté for 2–3 minutes until slightly soft but still crunchy.
Take a tortilla and spread the chickpea mixture on one half.
Add the sautéed bell peppers on top of the chickpea layer.
Sprinkle grated cheese over the veggies.
Fold the tortilla in half to seal.
Heat a pan with a few drops of oil.
Cook the quesadilla on medium heat until both sides are golden and crispy.
Cut into wedges and serve hot.
Health Benefits:
High Protein: Chickpeas are a great source of plant-based protein—perfect for muscle building and post-workout meals.
Rich in Fiber: Keeps you full longer, supports digestion, and helps in weight management. Loaded with Antioxidants:
Bell peppers provide Vitamin C and powerful antioxidants for skin and immunity.
Low in Oil: Lightly pan-cooked with minimal oil, it’s a healthier twist to traditional cheesy quesadillas.
Gut-Friendly: The addition of curd adds probiotics that are great for digestion.
