Comments: We love this recipe! It looks great on a plate and tastes decadent even though it is fairly low-fat. This isn’t as “quick and easy” as some of our dishes but if you double the chickpea mixture, leftovers are as quick as baking the tortillas,re-heating the chickpeas, and assembling the final product. The original recipe called for iceberg lettuce, I typically use green leaf or romaine instead.

Source: Southern Living, August 2003 issue


  • 12 corn tortillas
  • Vegetable cooking spray
  • 1 medium onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 teaspoons olive oil
  • 2 garlic gloves, chopped
  • 1.5 (16 ounce) cans chickpeas, rinsed and drained
  • 1 cup reduced-sodium vegetable broth
  • 2 tbsp chopped fresh cilantro
  • 2 chipotle peppers in adobo sauce, minced
  • 1/2 tsp salt
  • 2 tbsp lime juice
  • 1 (8-ounce) container light sour cream
  • 1/2 cup salsa verde
  • 1/2 head lettuce shredded
  • 6 plum (roma) tomatoes, chopped
  • 1/2 (8 ounce) package feta cheese, crumbled


1. Coat tortillas evenly on both sides with cooking spray. Arrange on baking sheets in single layer and bake at 375 for 20 minutes or until crisp and golden. Remove from oven and set aside.

2. Saute onion and bell pepper in hot oil in a large skillet over medium-high heat for 5 minutes or until tender. Add garlic; saute 1 minute. Add chickpeas and next 4 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes.

3. Process chickpea mixture in a food processor or with a hand blender until smooth. Return mixture to skillet. Simmer, stirring occasionally until thickened. Stir in lime juice, and cook 2-3 minutes.

4. Stir together the sour cream and 1/2 cup salsa verde.

5. To serve, spread chickpea mixture evenly over tortillas. Top evenly with lettuce and tomatoes. Drizzle with sour cream mixture and then sprinkle with feta cheese. Serve immediately.