Place grated zucchini in a bowl, sprinkle over a pinch of salt, mix through and set aside.
Heat a medium frypan over medium heat, add olive oil, chickpeas, spice mix and a little water.
Cook for two minutes, coarsely mashing the chickpeas with a fork. Mix through spring onion and season with salt and pepper.
Place zucchini in a clean tea towel and squeeze out excess liquid.
Heat a large non-stick frypan over med/low heat, add a layer of grated cheese slightly smaller than a tortilla, place a tortilla on top and spread over half the chickpea mixture.
Add a layer of cheese and half the zucchini, corn and spinach.
Place a tortilla on top and weigh down the quesadilla with a smaller frypan.
Cook for 3 minutes or until golden, flip and cook for a further three minutes.
Repeat with the remaining ingredients.
Cut quesadillas into wedges and serve with sour cream and buffalo sauce.
