Tomato, Olive And Chickpea Quesadilla With Dill Yogurt Dip

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Cookie and Kate
Nutrition per serving    (USDA % daily values)
Uploaded by: Cookie and Kate


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Ingredients for 1 serving

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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