• 1 cup cooked chickpeas
• 1 small onion, finely chopped
• 1 tomato, diced
• Lettuce leaves
• Whole wheat roti or tortillas
• 1 small onion, thinly sliced
• 1 capsicum, thinly sliced
• Green chutney (mint or coriander-based)
• Hung curd (Greek yoghurt) mixed with spices (such as cumin, coriander, chilli powder, salt)

Method:

• Heat a tablespoon of oil in a pan over medium heat. Add the chopped onion and saute until translucent
• Add the diced tomato to the pan and cook until it softens and combines with the onions
• Stir in the cooked chickpeas and cook for another 5-7 minutes, allowing the flavours to meld—season with salt and pepper to taste
• Warm the whole wheat roti or tortillas on a separate pan or in the microwave
• To assemble the wrap, spread a spoonful of green chutney over one-fourth of the side of the warmed roti or tortilla
• Place a few lettuces leaves on the second part
• Spoon the chickpea mixture on the third part
• Top with sliced onions and capsicum
• Drizzle the hung curd mixture
• Roll up the wrap tightly, folding in the sides as you go