Tortillas balanced, it is possible! Feta for his calcium intake, chickpeas for protein and magnesium ... Mini calories, maximum benefits!
For 2 tortillas
- Preheat the oven to 200 degrees. Drain the chickpeas in a colander and pat them dry with a paper towel. In bowl, combine the chickpeas, 1/2 tablespoon of olive oil and 1 tablespoon paprika coffee per person. Add salt and pepper.
- Heat the pan over medium-high heat and roast the chickpeas dry for 10 to 12 minutes. Stir regularly to prevent them from burning. Cut the cucumber into small pieces and the cherry tomatoes in half. Combine the cucumber and tomatoes in the large bowl. Meanwhile, wrap the tortillas in pairs in aluminum foil and reheat them in the oven for 2 to 3 minutes.
- Crumble the feta . Roughly chop the flat- leaf parsley . In the small bowl, combine the lebné and mango chutney . Combine the chickpeas, cherry tomatoes and cucumber.
- Present the feta, flat-leaf parsley, and lebnee-mango sauce in small bowls or platters. Arrange the chickpea mixture on the tortillas. Season with the garnishes.
Also discover the recipe for the veggie croque monsieur