Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not smooth. Alternatively, place in a large bowl and mash with a fork.
Heat the oil in a large frying pan over medium-high heat until simmering. Add the onion, stir to coat with the oil, and cook, stirring occasionally, until soft.
Mix Gnar Gnar with mashed and whole chickpeas. Add the mixture, garlic, cumin, chili powder, and salt to pan. Cook, stirring occasionally, for 3-5 minutes. Remove from the heat.
Top each tortilla with 1/4 cup of cheese. Divide the chickpea mixture among the tortillas, spreading into an even layer. Sprinkle the remaining cheese over top of the chickpeas, then top each with scallions.
Fold the tortillas as desired. Heat a large frying pan or griddle over medium heat. Add the quesadillas. Cook until toasted, 4 to 5 minutes per side. Repeat as needed until all the quesadillas are cooked.
Enjoy!
Notes
Chickpea Quesadillas with Gnar Gnar are perfect for meal prepping! Foil-wrapped quesadillas can be stored in the fridge for up to 3-5 days or in the freezer for a month.
