Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp dried dill
  • 1 pinch black pepper
  • 4 (8-inch) whole wheat tortillas
  • 2 cups baby spinach
  • 1/2 cup English cucumber, diced
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese

Instructions:

  1. Preheat oven to 425°F (220°C) if using a baking sheet. Toss the drained and dried chickpeas with 1 tbsp extra virgin olive oil, 1 tsp dried oregano, 1/2 tsp smoked paprika, and 1/4 tsp sea salt.
  2. Cook the chickpeas: if using an air fryer, cook at 400°F (200°C) for 10 minutes, shaking halfway through; if using an oven, roast on a preheated sheet pan for 12-15 minutes until the skins are golden-brown.
  3. In a small bowl, whisk together 1/2 cup plain Greek yogurt, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1/2 tsp dried dill, and a pinch of black pepper until smooth.
  4. Lay 4 whole wheat tortillas flat. Layer 2 cups baby spinach first, then add 1/2 cup diced cucumber, 1/2 cup quartered cherry tomatoes, and 1/4 cup sliced red onion.
  5. Spoon a portion of the yogurt sauce over the vegetables, top with the roasted chickpeas and 1/4 cup crumbled feta cheese, and roll tightly.