For salad: Combine all ingredients add lemon juice, pepper, and salt then tossing together. Set aside.

For quesadillas: Heat up the pan, add onion and garlic sauté it until soft. Splash with water to avoid burn.

Add mushrooms, paprika, and tomatoes. Keep sauted and add little bit of water. Simmer until the veggies are tender and the water cooked off.

Add the refried bean, and all the seasoning. Mixed well along with veggies and keep sauted until no more liquid. Tastes it before turn off the heat.

To assembly: Places 1 tortilla on the cutting board, divide the filling among the tortillas spreading evenly then topped with another tortilla. Pressing down lightly to hold it together.

Place the quesadillas in a large non-stick skillet over medium heat. Cook until lightly browned on both sides, turning once for about 3 minutes per side.

To serve, cut each quesadillas into 4 wedge and arrange on the plate along with chickpeas lemon pepper salad. And enjoy.

❤️Happy Cooking❤️