Begin by draining and rinsing one can of chickpeas. In a large mixing bowl, mash the chickpeas with a fork or potato masher until they’re partially smooth yet slightly chunky. This should take about 2-3 minutes.

Finely chop a generous handful of fresh spinach, a cucumber, a red bell pepper, and half a red onion. Add these vibrant vegetables to your mashed chickpeas and stir everything together until evenly combined.

In a small bowl, whisk together 3 tablespoons of tahini, the juice of half a lemon, a teaspoon of garlic powder, and salt and black pepper to taste. If the dressing feels thick, gradually add water until smooth.

Drizzle the prepared dressing over the chickpea and vegetable mixture. Gently fold all the ingredients until everything is evenly coated with the tahini dressing.

Heat a non-stick skillet over medium heat. Place each wrap in the skillet for about 30 seconds on each side until warmed.

Spoon a generous amount of the chickpea mixture onto the center of each warm wrap. Optionally, sprinkle crumbled feta or vegan feta atop the filling.

Using a sharp knife, cut each assembled wrap diagonally for stylish presentation. Serve immediately.