1 (15-ounce) can chickpeas (garbanzo beans), drained
Vegetable cooking spray
1/4 cup minced onion
1 garlic clove, minced
1/4 cup chopped fresh parsley
1 tablespoon sesame seeds, toasted
2 cups thinly sliced cucumber
3 cups shredded fresh spinach
3 cups chopped tomato
6 tablespoons low-fat sour cream
1 tablespoon finely chopped green onions
How to Make It
Arrange tortillas in a single layer on a baking sheet. Bake at 350° for 6 minutes on each side until crisp. Let cool on a wire rack.
Place cottage cheese and next 3 ingredients in a blender or food processor; process until smooth. Spoon mixture into a bowl; set aside.
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 2 minutes or until tender. Add the onion mixture, parsley, and sesame seeds to bean mixture; stir well.
Spread about 1/4 cup bean mixture evenly over each tortilla; top with 1/3 cup cucumber, 1/2 cup spinach, 1/2 cup tomato, 1 tablespoon sour cream, and 1/2 teaspoon green onions.