High-Protein Chickpea Quesadillas

Author: Sarah Cobacho

Published: January 1, 2023

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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

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)
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Servings 5 quesadillas



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


  • 300 g Silken tofu
  • ½ cup nutritional yeast
  • 4 tbsp hemp seeds
  • 3 tbsp chipotle in adobo sauce
  • ½ cup soy milk


  • 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.

Per Serving

Calories 577kcalCarbohydrates 83gProtein 33gFat 16gSodium 787mgFiber 13gVitamin A 95IUVitamin C 36mgCalcium 143mgIron 6mg
CUISINE Mexican-Inspired
KEYWORDS Budget-Friendly, Easy Dinner, High Protein, Meal Prep
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