- Yield: 2 Servings
For the Chickpea Chuna
- 14-oz (1 x 400-g) can of chickpeas, drained and rinsed
- 4 tablespoons finely diced celery, including chopped leaves
- ½ red onion, finely diced
- 3 tablespoons hummus or vegan mayonnaise
- ½ freshly squeezed lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon chilli/chili powder
- ½ teaspoon sea salt
- ½ teaspoon ground white pepper
- ⅛ sheet of nori seaweed, blitzed or chopped to a fine crumb
For the Jicama Slaw
- 7 oz (200 g) jicama, peeled
- ¼ cucumber, halved lengthways and deseeded
- 1 carrot, peeled
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice
- large pinch of sea salt
- 4 large flour tortillas
- ancho chilli/chile & mango dressing or use any other chilli/chili sauce (optional)
How to Make It
- To make the jicama slaw, slice the vegetables into thin 2.5 cm/1 inch matchsticks. Mix the vegetables together with the remaining ingredients in a small bowl. Set aside for 10 minutes.
- To make the chickpea chuna, mash the chickpeas with a fork in a small bowl. Add all the remaining ingredients and mix well. Set aside.
- Put a large frying pan/skillet over a medium-high heat, and put a large tortilla in the pan. Add 2–3 generous tablespoons of the chickpea mixture into the centre and fold the tortilla in half, pressing down slightly to spread the mixture out inside but without spilling out of the edges.
- Toast for a minute or two, then carefully turn over and toast on the second side for another minute. Slide the quesadilla onto a chopping board and slice in half to serve. Repeat with the remaining tortillas and chickpea mixture. Serve two pieces per portion with a heap of jicama slaw on top, and drizzle with the chilli/chili dressing or sauce, if you like.