Tomato, Olive and Chickpea Quesadillas with Dill Yogurt Dip

Serves: 4 Save

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

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