Mediterranean Chickpea & Cucumber Wrap

Drain and rinse 1 15-oz can of chickpeas. Pat dry with paper towels and place in a medium bowl.

Mince 2 cloves of garlic and add to the chickpeas along with 1 teaspoon ground cumin, 1 teaspoon za'atar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned chickpeas and sauté for 8-10 minutes until slightly crispy and fragrant. Set aside to cool.

While the chickpeas cook, peel and dice the cucumber into small cubes. Finely dice 1/2 medium red onion.

Pit and roughly chop 1/4 cup kalamata olives. Crumble 1/3 cup feta cheese.

Finely chop 2 tablespoons fresh dill and 1/4 cup mint leaves.

In a small bowl, whisk together 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, and 3 tablespoons tahini until smooth to make the dressing.

In a large bowl, combine the cooled chickpeas, cucumber, red onion, olives, herbs, and half of the feta cheese. Pour the dressing over and gently toss to combine.

Warm the 3 lavash breads or tortillas slightly (about 10-15 seconds in the microwave or in a dry skillet).

Divide the chickpea mixture evenly among the wraps. Sprinkle with remaining feta cheese.

Fold in the sides of each wrap and roll tightly. Cut each wrap in half diagonally and serve immediately.