Mediterranean Chickpea Salad Wraps

Preheat oven to 400°F (200°C).

Drain and rinse 2 cans of chickpeas, then pat dry with paper towels.

In a bowl, toss chickpeas with 2 tablespoons of olive oil, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread chickpeas on a baking sheet and roast for 15 minutes until slightly crispy, stirring halfway through.

While chickpeas are roasting, dice 1 medium cucumber, halve 2 cups of cherry tomatoes, finely dice 1/2 medium red onion, and chop 1/2 cup of kalamata olives.

Chop 1/2 cup of fresh parsley and crumble 1 cup of feta cheese.

In a small bowl, prepare the dressing by whisking together 1 cup Greek yogurt, 2 tablespoons tahini, 3 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

In a large bowl, combine the roasted chickpeas, prepared vegetables, feta cheese, olives, parsley, and 2 cups cooked quinoa.

Drizzle with half the dressing and toss gently to combine.

Warm the 4 whole wheat tortillas slightly to make them more pliable.

Divide the chickpea mixture evenly among the tortillas, drizzle with remaining dressing, and fold the sides in, then roll up from the bottom to form wraps.

Cut each wrap in half diagonally and serve immediately.