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.


  1. For salad:
  2. Greens salad as your choice
  3. Chickpeas rinsed and drained
  4. Sliced apple
  5. Sliced onion
  6. Cherry tomatoes (cut in half)
  7. Seasoning:
  8. Lemon juice
  9. Salt
  10. Pepper
  11. For quesadillas:
  12. Tortilla (prefer the large one)
  13. 1 cup refried bean
  14. 2 big mushrooms (sliced)
  15. 1/2 of paprika (sliced)
  16. 1/2 cup chopped onion
  17. 3 cloves minced garlic
  18. 2 chopped tomatoes
  19. Seasoning:
  20. 1 tbsp nutrition yeast
  21. 1 tsp chili powder
  22. 1/2 tsp garlic powder
  23. 1/2 tsp onion powder (optional)
  24. 1/4 tsp thyme powder
  25. 1/4 tsp turmeric powder
  26. 1/2 tsp paprika
  27. 1/2 tsp smoke paprika
  28. 1/4 tsp celery seed
  29. 1/2 tsp dry parsley


  1. For salad: Combine all ingredients add lemon juice, pepper, and salt then tossing together. Set aside.

  2. For quesadillas: Heat up the pan, add onion and garlic sauté it until soft. Splash with water to avoid burn.

  3. Add mushrooms, paprika, and tomatoes. Keep sauted and add little bit of water. Simmer until the veggies are tender and the water cooked off.

  4. 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.

  5. 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.

  6. 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.

  7. To serve, cut each quesadillas into 4 wedge and arrange on the plate along with chickpeas lemon pepper salad. And enjoy.

  8. ❤️Happy Cooking❤️

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