Vegan Buffalo Chickpea Quesadilla

INGREDIENTS:
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup Buffalo sauce (adjust to taste)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
4 large flour tortillas
1 cup vegan shredded cheese (such as Daiya or Violife)
1/2 cup diced tomatoes
1/4 cup chopped green onions
Vegan ranch dressing or vegan sour cream for serving (optional)
INSTRUCTIONS:
Preheat your oven to 375°F (190°C).
In a mixing bowl, toss the chickpeas with Buffalo sauce, garlic powder, onion powder, salt, and pepper until well coated.
Heat a non-stick skillet over medium heat. Add the Buffalo chickpeas to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.
Lay out 2 tortillas on a baking sheet. Sprinkle each tortilla with a layer of vegan shredded cheese, then top with the cooked Buffalo chickpeas, diced tomatoes, and chopped green onions. Add another layer of vegan cheese on top.
Place the remaining 2 tortillas on top to create quesadillas.
Bake in the preheated oven for about 8-10 minutes, or until the tortillas are crispy and the cheese is melted.
Remove from the oven and let cool for a few minutes before slicing into wedges.
Serve hot with vegan ranch dressing or vegan sour cream on the side for dipping, if desired.