Chickpea and Cheddar Quesadillas – Easy Recipes for Dinner
When I say this recipe came out of a lazy Tuesday night, I'm not kidding. These chickpea and cheddar quesadillas were born from a moment where I stared into my pantry, then let instinct and cheese take the wheel. If you’ve got canned chickpeas, a block of sharp cheddar, and tortillas? You’re already halfway to dinner. And trust me, this one is ideal for those nights where you want something warm, quick, and packed with flavor — without needing a culinary degree.
What I love most is how humble the ingredients are. Chickpeas bring that cozy, nutty richness, and the cheddar melts just enough to hug every bite. If you like things a little spicy, toss in some hot sauce or jalapeños. Not spicy? Keep it mellow. There’s room to make it your own.
This is one of those easy recipes for dinner that’ll surprise you — kind of like when you realize cheesy potatoes and air fryer cookies can totally live on the same meal plan. It’s satisfying, budget-friendly, and gives sweet easy recipes a run for their money. Let’s get into it.
Servings: 2 servings
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1 1/2 cups shredded sharp cheddar cheese
- 4 (8-inch) flour tortillas
- 1 tablespoon olive oil, divided
Instructions
- In a medium bowl, mash the chickpeas with a fork until flaky but not pureed.
- Add salt, pepper, paprika, garlic powder, and cumin. Mix well.
- Sprinkle half the cheese over 2 tortillas. Spoon the chickpea mixture over the cheese and top with the remaining cheese.
- Top each with another tortilla to form a quesadilla.
- Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Cook each quesadilla until golden and crisp, about 2-3 minutes per side.
- Cut into wedges and serve hot.