Masala Spiced Chickpea Breakfast Wraps

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

Finely dice 1 medium red onion, mince 3 cloves of garlic, and grate 1 tablespoon of fresh ginger.

Dice 1 medium tomato and 1/2 medium cucumber. Chop 1/4 cup of fresh cilantro.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until translucent.

Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.

Add 2 teaspoons of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of red chili powder. Stir to combine and cook for 30 seconds to toast the spices.

Add the drained chickpeas to the skillet along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-6 minutes, stirring occasionally, until the chickpeas are heated through and coated with the spice mixture.

Add the diced tomato and cook for another 2 minutes until slightly softened. Remove from heat and stir in 2 tablespoons of lemon juice and half of the chopped cilantro.

Warm 4 large whole wheat tortillas according to package instructions.

Mix 1/2 cup of Greek yogurt with the diced cucumber and a pinch of salt to make a quick raita.

To assemble each wrap, spread some of the yogurt-cucumber mixture on a tortilla, add a quarter of the spiced chickpea mixture, and top with remaining fresh cilantro.

Fold the sides of the tortilla in and roll up tightly. Cut in half diagonally and serve immediately.