Name: Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 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