Garbanzo, zucchini and chicken quesadilla

Start to finish: 45 minutes

Servings: 4

1 small zucchini

Kosher salt

1 tablespoon cumin seeds

1 tablespoon vegetable oil

1 teaspoon smoked paprika

1 teaspoon chili powder

1 cup canned chickpeas, drained

Four 10-inch (burrito-size) flour tortillas

1 cup shredded cheddar cheese

1/2 cup pitted black olives

1 cup shredded cooked chicken

Salsa, to serve

Guacamole or sour cream, to serve

Use the coarse side of a box grater to shred the zucchini. In a colander, toss the shredded zucchini with a generous sprinkle of salt, then set over the sink to drain.

Meanwhile, in a large nonstick skillet over medium-high, heat the cumin seeds until fragrant and toasty, 2 to 3 minutes. Add the vegetable oil, smoked paprika, chili powder and chickpeas. Continue to cook, stirring regularly, until the chickpeas are lightly crispy, 6 to 8 minutes. Transfer the beans to a bowl and wipe out the pan.

Squeeze out any remaining liquid from the zucchini and pat dry with paper towels. Return the skillet to medium heat. Place a tortilla in the middle of the pan and sprinkle with a quarter of the cheese. Top with half of the zucchini, half the seasoned chickpeas, then half the olives and half the chicken. Sprinkle with another quarter of the cheese, then top with another tortilla. Cook until the bottom tortilla is lightly toasted and the cheese is beginning to melt, about 6 minutes.

Place a dinner plate on the quesadilla and flip the whole pan upside down. Remove the pan and slide the quesadilla off the plate and back into the pan, with the toasted side up. Cook for another 5 minutes, or until all the cheese is melted, everything is hot, and the second tortilla is toasted. Slide onto a plate and repeat the process with the remaining ingredients. Cut into wedges and serve with salsa and sour cream or guacamole.

Nutrition information per serving: 530 calories; 220 calories from fat (42 percent of total calories); 24 g fat (9 g saturated; 0 g trans fats); 70 mg cholesterol; 1230 mg sodium; 50 g carbohydrate; 6 g fiber; 4 g sugar; 28 g protein.

- The Associated Press