Mediterranean Chickpea Wrap with Tahini Sauce

Preheat oven to 400°F (200°C).

Drain and rinse 1 can of chickpeas, then pat dry with paper towels.

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

Spread chickpeas on a baking sheet and roast for 10 minutes until slightly crispy but not dried out.

While chickpeas are roasting, prepare the tahini sauce by combining 3 tablespoons tahini, 2 tablespoons lemon juice, 2 tablespoons water, 1 minced garlic clove, 1 teaspoon honey, and 1/4 teaspoon salt in a small bowl. Whisk until smooth and creamy.

Dice 1/2 cucumber into small cubes, halve 1 cup cherry tomatoes, thinly slice 1/4 red onion, chop 1/4 cup kalamata olives, crumble 1/4 cup feta cheese, and finely chop 2 tablespoons parsley and 1 tablespoon mint leaves.

In a bowl, combine the diced vegetables, olives, feta, herbs, and the remaining 1 tablespoon olive oil. Season with a pinch of salt and pepper.

Warm the 2 whole wheat lavash or tortillas in the oven for 1-2 minutes or in a dry skillet.

To assemble, spread 2 tablespoons of tahini sauce on each lavash. Top with roasted chickpeas and the vegetable mixture.

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