Tomato, Olive and Chickpea Quesadillas with Dill Yogurt Dip
Total Time
15 minutes
Prep Time
10 mins
Cook Time
5 mins
Rating
4.5 out of 5 stars
(10)
Ingredients
1 serving
- 1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
- ¾ cup shredded raw farmers’ cheese or Monterrey Jack cheese
- ¼ 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
- ½ 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 ½ of a large lemon)
- Pinch red pepper flakes
- ⅛ teaspoon salt
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Preparation
Chef’s notes
Use leftover yogurt dip in my Greek Farro and Chickpea Salad with Herbed Yogurt, or as a veggie dip.
For a full meal, serve quesadilla with a Little Green Salad.
Reheat leftover quesadilla slices in the oven. They will get soggy in the microwave.