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Tomato, Olive and Chickpea Quesadillas with Dill Yogurt Dip

kept byElyn7071
recipe bycookieandkate.com
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Ingredients: 

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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