Start by grating ½ of the cucumber with the skin on. You should get about 1 cup of shredded cucumber. Then transfer the shredded cucumber over a fine-mesh strainer set over a small mixing bowl and squize out excess moisture. he remaining amount of cucumber should be about ¼ of a cup.
In a medium sized bowl add the shreded cucumber together with the coconut yogurt, chopped dill,lemon juice and garlic infused oil and mix to combine all the ingreiendts. Season with salt and pepper accoridng to taste
To Make the Quesadilla:
Into a medium bowl add the chickpeas, together with vegan cream cheese and olive tapenade. 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 parsley.
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 Tzatziki sauce and enjoy!