Mediterranean Chickpea Salad Wraps

Preheat oven to 400°F (200°C). Drain and rinse 2 cans of chickpeas, then pat them dry with paper towels.

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

Spread the seasoned chickpeas on a baking sheet in a single layer and roast for 10 minutes until slightly crispy but not hard. Remove from oven and let cool.

While the chickpeas are roasting, dice 1 medium English cucumber, halve 1 cup of cherry tomatoes, finely dice 1/2 medium red onion, and roughly chop 1/3 cup of kalamata olives.

Crumble 4 ounces of feta cheese and chop 1/4 cup of fresh parsley and 2 tablespoons of mint leaves.

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

In a large bowl, combine the roasted chickpeas, cucumber, tomatoes, red onion, olives, feta cheese, parsley, and mint. Drizzle with half of the dressing and gently toss to combine.

Warm the 4 large whole wheat lavash or tortillas in the oven for 1-2 minutes or in a dry skillet over medium heat.

To assemble each wrap, place 1/2 cup of baby spinach on each lavash, top with 1/4 of the chickpea salad mixture, and drizzle with additional dressing.

Fold in the sides of the lavash and roll tightly to form a wrap. Cut in half diagonally and serve immediately.