Zesty Chickpea and Tuna Salad Wraps

In a small bowl, make the dressing by combining the juice from 1 medium lemon (about 3 tablespoons), 3 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, 1 minced garlic clove, 1/2 teaspoon of ground cumin, 1/4 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until well combined and set aside.

In a large bowl, combine 2 drained cans of tuna, breaking up any large chunks with a fork.

Add 1 can of drained and rinsed chickpeas to the bowl and lightly mash about half of them with a fork or potato masher, leaving some whole for texture.

Add 1 diced red bell pepper, 1/2 diced cucumber, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley to the tuna and chickpea mixture.

Pour the prepared dressing over the salad mixture and gently toss to combine all ingredients. Let the salad rest for about 10 minutes to allow the flavors to meld.

Warm the 4 whole wheat tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until slightly pliable.

To assemble each wrap, place 1/2 cup of mixed salad greens in the center of a warm tortilla, then top with about 3/4 cup of the tuna-chickpea mixture.

Fold in the sides of the tortilla and then roll up from the bottom to create a wrap. Cut in half diagonally if desired.

Serve immediately or wrap tightly in parchment paper or plastic wrap and refrigerate for up to 4 hours before serving.