Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip
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Cookie and Kate · by Cookie and Kate★ 4.5

Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip

NUTRITION · PER SERVING15M COOK
CAL 50%·PRO 99%
CARBS 67G27% OF CAL
10G FIBER26G SUGAR31G OTHER
FAT 63G57% OF CAL
27G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A crispy quesadilla filled with Greek-inspired ingredients like chickpeas, tomatoes, olives, and cheese, served with a tangy dill yogurt dip. Works as a quick meal, snack, or appetizer.

mainmediterraneansandwichbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 1
  • 1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
  • 3/4 cup shredded Monterey Jack cheese
  • 1/4 cup cooked chickpeas, well drained
  • 8 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 of red pepper flakes (optional, for spice)
  • ⅛ teaspoon fine salt
PREP
10M
SODIUM
1734MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.