Chickpea Shawarma Quesadilla with Tahini Yogurt

Cooking instructions

1. canned chickpeas
   Mash half the chickpeas with a fork to help the filling bind; leave the rest whole for texture.
2. canned chickpeasolive oilshawarma spice blend
   In a bowl, mix chickpeas with shawarma seasoning, olive oil, and a pinch of salt.
3. canned chickpeas
   Heat a nonstick skillet over medium heat. Add the chickpea mixture and cook 4-5 minutes, stirring, until fragrant and lightly toasted.
4. canned chickpeasflour tortillas (8-inch)mozzarella cheesebaby spinach
   Lay one tortilla flat, sprinkle with mozzarella, add the spiced chickpeas, then add spinach. Top with the second tortilla.
5. mozzarella cheese
   Cook the quesadilla in the dry skillet 2-3 minutes per side until crisp and the cheese melts.
6. tahiniplain Greek yogurtlemon juice
   Stir tahini and Greek yogurt with lemon juice. Cut the quesadilla into wedges and serve with the tahini yogurt on the side.