Using a fork or a food processor, mash the chickpeas until broken into a coarse mixture. Set aside.

Heat oil in a pan, add the onion and garlic and cook till they are translucent, about 4 minutes.

Add the mashed chickpeas, cumin, red chili powder and salt. Mix well and cook for 3~5 minutes. Remove from heat.

Place the tortilla on a plate, top half of the tortilla with grated cheese and chickpea filling. Fold the other half of the tortilla over the filling. Press lightly.

Place the quesadilla on a hot skillet and cook until the cheese melts and the tortilla is golden, about 2~3 minutes. Flip and cook on the second side.

Repeat with the other tortillas. Serve warm or at room temperature with salsa, sour cream, guacamole.