Chickpeas Lemon Peppers Salad with Refried Bean Veggies Quesadilla
When I called my husband and asked him what he like to eat for dinner? He said, “something light, honey.”
Hmmmm, something light dinner that means isn’t heavy dinner (no pasta, no rice).
And finally, here is what I made for our dinner tonight. Just simply #oilfree salad and quesadilla for two of us. Easy dinner, light as his request, and no greasy kitchen. Happy me, happy him, happy dinner.
- For salad:
- Greens salad as your choice
- Chickpeas rinsed and drained
- Sliced apple
- Sliced onion
- Cherry tomatoes (cut in half)
- Lemon juice
- For quesadillas:
- Tortilla (prefer the large one)
- 1 cup refried bean
- 2 big mushrooms (sliced)
- 1/2 of paprika (sliced)
- 1/2 cup chopped onion
- 3 cloves minced garlic
- 2 chopped tomatoes
- 1 tbsp nutrition yeast
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder (optional)
- 1/4 tsp thyme powder
- 1/4 tsp turmeric powder
- 1/2 tsp paprika
- 1/2 tsp smoke paprika
- 1/4 tsp celery seed
- 1/2 tsp dry parsley
For salad: Combine all ingredients add lemon juice, pepper, and salt then tossing together. Set aside.
For quesadillas: Heat up the pan, add onion and garlic sauté it until soft. Splash with water to avoid burn.
Add mushrooms, paprika, and tomatoes. Keep sauted and add little bit of water. Simmer until the veggies are tender and the water cooked off.
Add the refried bean, and all the seasoning. Mixed well along with veggies and keep sauted until no more liquid. Tastes it before turn off the heat.
To assembly: Places 1 tortilla on the cutting board, divide the filling among the tortillas spreading evenly then topped with another tortilla. Pressing down lightly to hold it together.
Place the quesadillas in a large non-stick skillet over medium heat. Cook until lightly browned on both sides, turning once for about 3 minutes per side.
To serve, cut each quesadillas into 4 wedge and arrange on the plate along with chickpeas lemon pepper salad. And enjoy.
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