Chick-pan-dilla just doesn't like labels!

Part chickpea pancake, part quesadilla and yet filling a distinctly omelette-y role, this is something I maybe invented. Or something. This was the result of random leftovers + having secured a steady sources of locally available Daiya: two savory chickpea pancakes (aka pudla, cheela, socca or farinata depending on what country your recipe came from) made with scallions, cumin, turmeric and pepper sandwiched with white Daiya vegan cheese, chopped tomato, onion, fresh cilantro and spinach. Accompanied by some store-bought cilantro-chili chutney.