Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | 19-ounce can chickpeas, drained and rinsed |
| 2 tbsp | extra-virgin olive oil |
| 1/2 cup | diced sweet red peppers |
| 2 | green onions, chopped |
| 3 tbsp | chopped fresh cilantro or parsley |
| 1 tsp | lemon juice |
| 1/2 tsp | dried oregano |
| 1/2 tsp | salt |
| 1/2 tsp | hot pepper sauce |
| 6 | 7-inch flour tortillas |
Directions
In food processor, combine chickpeas with oil until chunky paste forms; transfer to bowl.
Add red pepper, onions, cilantro, lemon juice, oregano, salt and hot pepper sauce; stir until combined. (Can be covered and refrigerated up to 8 hours.) Spoon over bottom half of each tortilla. Fold over.
Place on baking sheet. Bake in 400 F oven, turning halfway through cooking time, for about 8 minutes or until filling is piping hot.
Let stand for 5 minutes before cutting each into 3 wedges. Makes 18 wedges.
Nutritional information per wedge: 77 calories, 3 g protein, 3 g total fat, 11 g carbohydrate, 1 g fibre, 0 mg cholesterol, 151 mg sodium
Source: www.canadianliving.com