Cheesy Chickpea Quesadillas

20 mins
Serves 4
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Directions

  1. 1Mash together chickpeas, sundried tomatoes, spring onions, Dijon mustard, vegan mayo, olive oil, garlic, smoked paprika, salt, pepper, and coriander until a chunky texture is achieved.
  2. 2Mash together chickpeas, sundried tomatoes, spring onions, Dijon mustard, vegan mayo, olive oil, garlic, smoked paprika, salt, pepper, and coriander until a chunky texture is achieved.
  3. 3Mash together chickpeas, sundried tomatoes, spring onions, Dijon mustard, vegan mayo, olive oil, garlic, smoked paprika, salt, pepper, and coriander until a chunky texture is achieved.
  4. 4Blend cashew nuts, water, nooch, lemon juice, salt, garlic, and turmeric until a silky smooth sauce is formed.
  5. 5Blend cashew nuts, water, nooch, lemon juice, salt, garlic, and turmeric until a silky smooth sauce is formed.
  6. 6Blend cashew nuts, water, nooch, lemon juice, salt, garlic, and turmeric until a silky smooth sauce is formed.
  7. 7Place a tortilla in a dry frying pan. Spread half of the chickpea mixture evenly.
  8. 8Place a tortilla in a dry frying pan. Spread half of the chickpea mixture evenly.
  9. 9Place a tortilla in a dry frying pan. Spread half of the chickpea mixture evenly.
  10. 10Drizzle the cashew cheese sauce over the chickpea mixture and spread to the edges.
  11. 11Drizzle the cashew cheese sauce over the chickpea mixture and spread to the edges.
  12. 12Drizzle the cashew cheese sauce over the chickpea mixture and spread to the edges.
  13. 13Place another tortilla on top and cook on high heat until golden brown. Carefully flip using a plate to avoid breakage.
  14. 14Place another tortilla on top and cook on high heat until golden brown. Carefully flip using a plate to avoid breakage.
  15. 15Place another tortilla on top and cook on high heat until golden brown. Carefully flip using a plate to avoid breakage.
  16. 16Serve and enjoy!
  17. 17Serve and enjoy!
  18. 18Serve and enjoy!

Ingredients

  • 5.33 flour tortillas
  • 5.33 flour tortillas
  • 5.33 flour tortillas
  • 533.33 g drained, rinsed cooked chickpeas
  • 533.33 g drained, rinsed cooked chickpeas
  • 533.33 g drained, rinsed cooked chickpeas
  • 2.67 tbsp chopped sundried tomatoes
  • 2.67 tbsp chopped sundried tomatoes
  • 2.67 tbsp chopped sundried tomatoes
  • 5.33 finely sliced spring onions
  • 5.33 finely sliced spring onions
  • 5.33 finely sliced spring onions
  • 1.33 tbsp Dijon mustard
  • 1.33 tbsp Dijon mustard
  • 1.33 tbsp Dijon mustard
  • 2.67 tbsp vegan mayo
  • 2.67 tbsp vegan mayo
  • 2.67 tbsp vegan mayo
  • 2.67 tbsp olive oil
  • 2.67 tbsp olive oil
  • 2.67 tbsp olive oil
  • 2.67 cloves crushed garlic
  • 2.67 cloves crushed garlic
  • 2.67 cloves crushed garlic
  • 1.33 tsp smoked paprika
  • 1.33 tsp smoked paprika
  • 1.33 tsp smoked paprika
  • 0.67 tsp salt
  • 0.67 tsp salt
  • 0.67 tsp salt
  • 1.33 black pepper
  • 1.33 black pepper
  • 1.33 black pepper
  • 1.33 small handful chopped coriander
  • 1.33 small handful chopped coriander
  • 1.33 small handful chopped coriander
  • 160 g soaked cashew nuts
  • 160 g soaked cashew nuts
  • 160 g soaked cashew nuts
  • 6.67 tbsp water
  • 6.67 tbsp water
  • 6.67 tbsp water
  • 4 tbsp nooch
  • 4 tbsp nooch
  • 4 tbsp nooch
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 0.44 tsp salt
  • 0.44 tsp salt
  • 0.44 tsp salt
  • 1.33 garlic clove
  • 1.33 garlic clove
  • 1.33 garlic clove
  • 1.33 pinch turmeric
  • 1.33 pinch turmeric
  • 1.33 pinch turmeric

Equipment

frying panblender