Tomato, Olive and Chickpea Quesadilla with Dill Yogurt Dip

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Ingredients

1 whole grain tortilla (use gluten-free tortillas for gluten-free quesadillas)
¾ cup shredded Monterey Jack cheese
¼ 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
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 of red pepper flakes (optional, for spice)
⅛ teaspoon fine salt

As published by Cookie and Kate.

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