High-Protein Chickpea Quesadillas

These quesadillas are delicious, super easy to put together and made mostly of pantry and budget-friendly items. I love having them with roasted veggies or a little salad on the side.

They each pack 33g of protein, making them super satiating and a great option if you’re looking to bump your protein intake. We are using TVP, which is dehydrated soy. It’s very affordable, high in protein, and has a mince-like texture once rehydrated. You can find it at all the main supermarkets in Australia. Have you tried it?

This recipe also makes a great meal-prep as it keeps well in the fridge, just keep the chickpea mix, queso and wraps separated and assemble just before heating up!

High-Protein Chickpea Quesadillas

5 from 2 votes

A delicious, easy-to-make quesadilla packed with 33g of protein per serving, using pantry and budget-friendly items like TVP (dehydrated soy) and chickpeas.

Sarah Cobacho (plantbaes.com)

print pin save saved!

Prep TimePrep Time 10 minutes mins

Cook TimeCook Time 14 minutes mins

Total TimeTotal Time 24 minutes mins

Cook ModePrevent your screen from going dark

Equipment

• Gold Measuring Cups and Spoons

Servings 5 quesadillas

Ingredients

Quesadilla

• ▢ 100 g TVP
• ▢ 1 tsp plant-based beef stock powder
• ▢ 1 tsp olive oil
• ▢ 1 onion, diced
• ▢ 1 red capsicum, diced
• ▢ 1 tbsp ground cumin
• ▢ 1 tbsp oregano
• ▢ 1.5 cups (246 g) cooked chickpea
• ▢ 2 cups (60 g) baby spinach
• ▢ 5 large wholegrain wraps

Sauce

• ▢ 300 g Silken tofu
• ▢ ½ cup (22 g) nutritional yeast
• ▢ 4 tbsp hemp seeds
• ▢ 3 tbsp chipotle in adobo sauce
• ▢ ½ cup (118.29 ml) soy milk

Instructions

• Start by combining the TVP, stock powder, and 1.5 cups of boiling water in a bowl. Allow this mixture to rest for 5 minutes to rehydrate the TVP.
• In a large pan on medium heat, add the olive oil and diced onions. Cook these for about 5 minutes until the onions become translucent.
• Add the diced capsicum, cumin, oregano, chickpeas, and rehydrated TVP to the pan. Cook this mixture for about 7 minutes, stirring frequently to ensure even cooking.
• While the chickpea mix is cooking, prepare the sauce. In a blender, combine the silken tofu, nutritional yeast, hemp seeds, chipotle in adobo sauce, and soy milk. Blend until smooth.
• Once the chickpea mix is cooked, add the baby spinach and cook for another 2 minutes until the spinach is wilted.
• Spread a generous amount of the sauce onto a wholegrain wrap. Add a portion of the chickpea mix and fold the wrap into a quesadilla. Repeat this process for the remaining wraps.
• Cook the quesadillas in a pan on medium heat for about 2 minutes on each side until they are golden brown and crispy. Serve with extra sauce on the side for dipping.

Nutritional Information

Per Serving

Calories 577kcalCarbohydrates 83gProtein 33gFat 16gSodium 787mgFiber 13gVitamin A 95IUVitamin C 36mgCalcium 143mgIron 6mg