Cooking Time: 10 min. + chilling
Number of Servings: 8
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
1 spinach-flavored flour tortilla (8 inches; salad plate size)
1 cup mixed salad greens
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.
Nutrition Per Serving: Per serving (1 piece): Calories 45, fat 1 g, saturated fat 0 g, cholesterol 0 mg, sodium 75 mg, carbohydrates 8.5 g, fiber 1.5 g, protein 1.5 g
Tips: Cook's Clue These pinwheels make an impressive party food, and they're ideal for busy cooks because they're easy to assemble and best if made ahead (slice the rolls just before serving). They're also perfectly portable if the party's not at your house. You can multiply the recipe to serve a big group.