Southern Living NOVEMBER 2000
Seed and dice tomatoes; sprinkle with 1 teaspoon salt. Let stand 1 hour in a wire-mesh strainer.
Process chickpeas and next 5 ingredients in a food processor until smooth. Spread mixture evenly over tortillas. Sprinkle with tomato, feta, and next 3 ingredients; roll up. Chill 30 minutes. Cut each roll diagonally into 1-inch slices.
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