Crispy Roasted Red Pepper and Chickpea Quesadillas


Dairy-free, oil-free, nourishing and super delicious, these quesadillas are quick to make and satisfying for snacking, lunch or dinner. This is a great recipe for entertaining too because all of the components can be made ahead and stored in containers in the refrigerator. Assembling and cooking the quesadillas when you’re ready to eat takes only minutes! Your guests won’t have time to miss you. 

Smoked paprika adds an unusual but rich layer of earthiness to the chickpeas and roasted red peppers and the filling blends beautifully with the typical line-up of condiments, including vegan sour cream and salsa. Seriously, these are quite sophisticated – but without any of the fuss.  And if you wanted to use a different type of bean instead of chickpeas, the recipe would work just fine.  I wanted to add guacamole to compliment the whole ensemble but I didn’t have any avocados when I decided to make these. To be honest, I didn’t miss the guacamole but if I were making them again I would be sure to whip some up to serve along side the vegan sour cream and salsa.  

Increase the amounts below if you want to serve a crowd. If you want to make these the day of serving the quesadillas can be filled and refrigerated for a few hours ahead of time until you’re ready to heat them up and serve.   


  • 1 15-oz. can chickpeas, well rinsed, or 1½ cups cooked chickpeas
  • Zest from1 lemon; and,
  • 1 tbsp. fresh lemon juice
  • 1 tsp. smoked paprika
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. prepared mustard (wet, any kind)
  • 100g roasted red peppers, fresh or jarred (not oil-packed)
  • 1⁄2 a bunch of fresh cilantro, coarsely chopped
  • 4 10-inch tortillas (for gluten intolerances you can use corn or GF tortillas)


Pulse the drained and rinsed chickpeas 5-6 times in a food processor just to break them up a little. You want a chunky texture. Dump the pulsed beans into a bowl. Coarsely slice the roasted red peppers and add them to the beans with the dried spices, lemon zest and lemon juice. Stir in the chopped cilantro. Taste and adjust the seasonings – sometimes I like to add a little salt and extra lemon juice.

Yields enough filling for 2, 10-inch quesadillas

Assembling and Cooking the Quesadillas


Preheat a non-stick frying pan to medium-low. (You want these to heat slowly so that the filling gets hot before the tortilla shells become too dark or crisp).

Lay 1 tortilla on your work surface and spoon ½ the filling on top. Spread the filling as evenly as you can, all the way to the edges. Transfer the tortilla to the pan and cover with another tortilla, gently pressing down on the surface.  Let the tortilla toast for a few minutes, until the tortilla is lightly browned and just beginning to crisp around the edges. Carefully flip the tortilla over to toast the other side. Remove and keep warm while you repeat the cooking process with the other tortilla. (You can cook both tortillas at the same time if you have 2 non-stick pans).


When ready to eat, cut  each toasted tortilla into six wedges, as you would a pizza.


Transfer cut quesadillas to a large platter and serve, with tomato salsa, Vegan Sour Cream, guacamole and extra limes. Yum!


Yield: 2 10-inch quesadillas, each cut into 6 wedges


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