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!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the TVP, stock powder, and 1.5 cups of boiling water. Allow resting for 5 minutes.

Step 2

Add the olive oil and onions to a large pan on medium heat, and cook for 5 minutes. Add the capsicum, cumin, oregano, chickpeas, and TVP. Cook for 7 minutes. Stirring frequently.

Step 3

Add the silken tofu, nutritional yeast, hemp seeds, and chipotle in adobo and soy milk to a blender, and blend until smooth.

Step 4

To build, pour sauce around the wrap. Add the chickpea mix to half the wrap, top with spinach, and fold. Cook on medium heat for around 2 minutes on each side until golden.

Step 5

Slice in triangles and enjoy!

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