1: Mix chickpea flour, spring water, tumeric, sea salt, black pepper, diced red onion, diced red bell pepper, and roughly chopped spinach in a bowl.
2: Heat avocado oil in a pan over medium heat.
3: Pour the chickpea mixture into the pan and cook until set, like a pancake.
4: Place cooked chickpea eggs onto a whole wheat tortilla.
5: Top with vegan shredded cheese and another tortilla.
6: Cook each side of the quesadilla until golden brown and the cheese is melted.
7: Serve with salsa.
