Into a medium bowl add the chickpeas, together with vegan cream cheese and olive paste (or minced olives). Then using a fork or an immersion blender mash and mix the ingredients together.
Next start preparing the veggies: slice the roasted red peppers into thin strips, then mince the sun-dried tomatoes, and lastly chop the scallions and 1 bunch of coriander.
Take out your tortilla and spread a generous amount of the chickpea spread on one side of each tortilla, then on the same side add the sun dried tomatoes, roasted peppers scallions, coriander & crumble a little bit of vegan feta.
Brush the top side of each quesadilla with some oil. And place one quesadilla in a skillet (oiled side down), let it toast and cook for 1 to 2 min then brush the top with oil, and flip to cook on the other side. When it is done quickly remove the skillet from the heat and transfer the quesadilla to a cutting board. Repeat the same with the second quesadilla.
Slice each of the quesadillas into 3 pieces dip in the sauce and enjoy!