Easy back-to-school lunch recipes for kids — and parents, too

Ingredients

• 2 tablespoons extra-virgin olive oil
• One 15-ounce can chickpeas, drained and rinsed
• 1½ cups (6½ ounces) frozen mixed vegetables such as corn, carrots, peas, and/or green beans
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon ground coriander (optional)
• ½ teaspoon table or fine sea salt, divided
• ½ cup loosely packed cilantro leaves
• ¼ cup (1 ounce) all-purpose flour (may substitute with gluten-free flour)
• 2 ounces (about ¼ cup) goat cheese or hummus
• One (10-inch) flour tortilla or spinach tortilla
• 3 tablespoons (about 2 ounces) diced roasted red pepper from a jar, blotted dry
• ⅛ teaspoon dried dill