|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||hot pepper sauce|
|6||7-inch flour tortillas|
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