Mediterranean Chickpea & Vegetable Wrap with Herb Yogurt Sauce

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Drain and rinse 1/2 cup of chickpeas, then pat dry with paper towels. Transfer to the baking sheet.

Slice 1/2 red bell pepper, 1/2 zucchini, and 1/4 red onion into thin strips. Halve 6 cherry tomatoes. Add all vegetables to the baking sheet with the chickpeas.

Drizzle 1 tablespoon of olive oil over the chickpeas and vegetables. Sprinkle with 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly.

Roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and chickpeas are crispy.

While vegetables are roasting, prepare the herb yogurt sauce. Finely mince 1 garlic clove and finely chop 1 tablespoon each of mint, dill, and parsley.

Finely dice 2 tablespoons of cucumber. Combine with 1/4 cup Greek yogurt, minced garlic, chopped herbs, 1 tablespoon lemon juice, 1 tablespoon olive oil, and a pinch of salt and pepper in a small bowl. Mix well and refrigerate until ready to use.

Warm the whole wheat wrap in the microwave for 10-15 seconds or in a dry skillet over medium heat for about 30 seconds per side.

Spread half of the herb yogurt sauce over the wrap, leaving a 1-inch border around the edges.

Layer 1/2 cup baby spinach on top of the sauce, then add the roasted vegetables and chickpeas.

Crumble 2 tablespoons of feta cheese over the vegetables.

Drizzle the remaining yogurt sauce on top.

Fold in the sides of the wrap, then roll it up tightly from the bottom.

Cut in half diagonally and serve immediately.