Start by sautéing your onion until translucent, then add garlic, hot sauce, and chickpeas. Cook for a few minutes, then slightly smash your chickpeas with the back of a fork or with a potato masher.

If making the cashew sour cream add the ingredients to your blender and blend until completely smooth.

Assemble your quesadilla with chickpea filling and cashew sour cream. You could also use some vegan cheese.

You can either make one large quesadilla or two small. If making one large, spread the filling all over one tortilla, then place the other on top. If making two small, place the chickpea filling on half of both tortillas and fold them in half.

Pan-fry your quesadillas over medium heat on each side until golden; slice up and enjoy with your favourite dip! I used a vegan ranch!