Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip

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

Nutrition Facts

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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.

Ingredients

1 SERVING

Per quesadilla, multiply as necessary

1whole grain tortilla — or gluten-free tortillas
¾ cupshredded Monterey Jack cheese
¼ cupcooked chickpeas — well drained
8cherry tomatoes — sliced into thin rounds, or grape tomatoes
7pitted kalamata olives — sliced into thin rounds, or capers or crumbled feta cheese
2 tbspchopped red onion
½ tspolive oil

Dill-mint yogurt dip (enough for at least 4 quesadillas)

1 cupplain Greek yogurt
2 tbspfresh dill
2 tbspfresh mint — torn, packed, or basil or flat-leaf parsley
1 tbspolive oil
1 tbsplemon juice
red pepper flakes — optional
⅛ tspfine salt

Quantities update with the servings stepper.

Method

15m total

Read the method on Cookie and KateCookie and Kate’s original page

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mainmediterraneansandwichbeansvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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