Turkish-Style Spiced Chickpea & Cucumber Wrap

Wash the 1/2 English cucumber, 100 g cherry tomatoes, 15 g fresh dill, and 10 g fresh mint under cold water, then pat dry.

Finely chop the 15 g dill and 10 g mint. Slice the 1/2 cucumber into thin half-moons, halve the 100 g cherry tomatoes, and thinly slice the 1/4 red onion. Grate the zest of 1 lemon and mince the 1 garlic clove.

In a medium bowl, combine the sliced cucumber and red onion. Sprinkle with 1/2 tbsp of ground sumac and a pinch of salt. Toss to coat and set aside to macerate slightly.

Drain and rinse 1 can of chickpeas. Place them in a large bowl and use a potato masher or fork to roughly mash them, leaving some texture.

To the mashed chickpeas, add 120 g plain Greek yogurt, 1 tbsp tahini, the minced garlic, 1/2 tsp ground cumin, the lemon zest, 1/2 tbsp of olive oil, and the chopped dill and mint. Season with 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly to combine.

Warm 2 flatbreads in a dry skillet over medium heat for 30 seconds on each side, just until pliable.

Assemble the wraps: Spread half of the spiced chickpea mixture down the center of each warmed flatbread. Top with the sumac-seasoned cucumbers and onions, and the halved cherry tomatoes.

Sprinkle the remaining 1/2 tbsp of ground sumac over the top of the fillings. Roll up the flatbreads tightly, slice in half, and serve immediately.