Tomato, Olive and Chickpea Quesadillas with Dill Yogurt Dip

Ingredients (14)

• 1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
• 3/4 cup shredded raw farmers' cheese or Monterrey Jack cheese
• 1/4 cup cooked chickpeas, well drained
• 8 mini heirloom, cherry or grape tomatoes, sliced into thin rounds
• 7 pitted kalamata olives, sliced into thin rounds (or a sprinkle of capers or crumbled feta cheese)
• 2 tablespoons chopped red onion
• 1/2 teaspoon olive oil, for brushing
• 1 cup plain Greek yogurt
• 2 tablespoons packed fresh dill, torn into pieces
• 2 tablespoons packed fresh mint (or basil or flat-leaf parsley), torn into pieces
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (about 1/2 of a large lemon)
• pinch red pepper flakes
• 1/8 teaspoon salt