Ingredients

• 1 ounce chickpeas, drained and rinsed
• 2 tablespoon tahini
• 2 clove garlic, minced
• 3 tablespoon lemon juice
• 1 tablespoon olive oil
• 0.5 teaspoon cumin
• 0.25 teaspoon paprika
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup water, warm
• 2 flour tortillas
• 2 cup mixed salad greens
• 1 cucumber, sliced
• 1 tomato, diced
• 0.25 red onion, thinly sliced
• 2 tablespoon fresh cilantro, chopped

Steps

1. Drain and rinse the canned chickpeas, then pat dry with paper towels.
2. In a small bowl, whisk together tahini, minced garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper until combined.
3. Slowly whisk warm water into the tahini mixture until the dressing reaches a smooth, pourable consistency (add more water if needed).
4. In a large bowl, combine the dried chickpeas with half the tahini dressing, tossing gently to coat.
5. Prepare all vegetables: slice cucumber, dice tomato, thinly slice red onion, and chop cilantro.
6. Lay out the two flour tortillas on a clean, flat surface.
7. Divide the mixed salad greens evenly between the two tortillas, spreading them in the center of each, leaving about 2 inches from the edges.
8. Top each tortilla with half the dressed chickpeas, distributing evenly.
9. Add half the cucumber slices, diced tomato, sliced red onion, and cilantro to each wrap in an organized line.
10. Drizzle the remaining tahini dressing over the vegetables on each wrap.
11. Fold one side of each tortilla tightly over the filling, then fold in the left and right edges, and roll away from you to create a secure wrap.
12. Cut each wrap in half diagonally and serve immediately, or wrap in foil to transport.