My kids really love this East-Meets-West recipe—and if you fry them until barely crispy on both sides, the live, sprouted nutrition of the chickpeas (garbanzo beans) is mostly retained. If using dried chickpeas, start a few days early to sprout them, rinsing, draining, and turning them in a jar 2-3 times a day.
Place a corn tortilla in the pan, sprinkle with dairy-free cheese alternative, and spread hummus on top, ½" thick. Pile the chopped spinach and cilantro and top with another sprinkle of dairy-free cheese alternative. Put another tortilla on top, and flip after 60 seconds
Fry on the other side for 60 seconds, then remove from the pan. Cut in half with a pizza cutter and serve immediately. Makes 6 quesadillas.