Spiced Chickpea & Vegetable Wraps (Moroccan-Inspired)

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the drained and rinsed chickpeas, ground cumin, smoked paprika, turmeric powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are lightly browned and fragrant.

While the chickpeas are cooking, prepare the vegetables. Dice 1/2 cup of cucumber and halve 1/2 cup of cherry tomatoes. Chop 1/4 cup of fresh parsley.

In a medium bowl, combine the cooked spiced chickpeas, diced cucumber, halved cherry tomatoes, and chopped fresh parsley. Mix gently to combine.

Warm the 4 flatbreads or large tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable.

Spoon an equal portion of the chickpea and vegetable mixture onto the center of each warm flatbread.

If desired, drizzle 1/2 tablespoon of plain yogurt over the filling in each wrap.

Fold in the sides of the flatbreads, then roll them up tightly to form wraps. Serve immediately.