A great meatless meal for warm summer days.
2 tablespoons of sesame seeds
1 can (15 ounces) chickpeas, drained and rinsed
6 cups slivered romaine lettuce
1 red bell pepper, finely chopped
4 ounces reduced-fat feta cheese, crumbled
3 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh basil, or 1 teaspoon dried
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
6 (10-inch) flour tortillas, heated
Toast the sesame seeds in an ungreased skillet over medium heat until golden brown and fragrant, stirring frequently. Process the chick-peas in a blender or food processor until coarsely chopped. Toss romaine and red pepper in a salad bowl. Add the feta cheese and chick peas and mix well. Sprinkle with sesame seeds. Whisk the lemon juice, olive oil, basil, garlic and pepper in a bowl. Drizzle over the romaine mixture, tossing to coat. Spoon 1 cup of the romaine mixture in the center of each tortilla. Roll to enclose the filling. Serves 6.
Adapted from “The Best of Simply Colorado Cookbook." Colorado Dietetic Association.