Ingredient:

• Per quesadilla, multiply as necessary
• 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
• Dill-mint yogurt dip (enough for at least 4 quesadillas)
• 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