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Use these rolled-up snacks as afternoon or evening finger food for yourself and friends. To feed a crowd, double or triple the recipe.
Cooking time: 10 minutes plus chilling
Prep time: 15 minutes
You Will Need
1 red bell pepper, cut lengthwise into flat panels (about 4, depending on shape of pepper)
1/2 cup canned chickpeas, rinsed and drained
1 tablespoon plain fat-free yogurt
1/2 teaspoon dark sesame oil
1/2 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
2 teaspoons water
Pinch salt
1 spinach-flavored flour tortilla (8 inches; salad plate size)
1 cup mixed salad greens
What to Do
1. Preheat broiler. Broil pepper pieces, skin side up, 4 inches from heat, until charred, about 10 minutes. Transfer to a plate. When cool enough to handle, peel and cut into 1/2-inch-wide strips.
2. Combine chickpeas, yogurt, sesame oil, lemon zest, lemon juice, water, and salt in food processor and puree until smooth.
3. Spread mixture evenly over one side of the tortilla, leaving 1/2-inch border all around. Top with salad greens and roasted peppers. Roll up jelly-roll fashion.
4. Wrap tightly in foil or plastic wrap and refrigerate for at least 1 hour, no more than 4 hours. The roll will get softer and easier to slice as it sits in the refrigerator before serving. The longer it's in, the softer it gets. But too long isn't good. Unwrap and slice crosswise into 8 pieces (1 inch wide) to serve.
Serves: 8
Per serving (1 piece): Calories 45, fat 1 g, saturated fat 0 g, cholesterol 0 mg, sodium 75 mg, carbohydrate 8.5 g, fiber 1.5 g, protein 1.5 g.
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