Drain and rinse your can of chickpeas thoroughly under cold water. Let them sit in a strainer while you prep the rest.

Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.

Slice the Kalamata olives and chop the fresh parsley.

If your feta is in a block, crumble it now and set it aside.

Pro Tip: For a milder onion flavor, soak the sliced red onion in a bowl of cold water for 5–10 minutes, then drain and pat dry before adding.

In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper.

Whisk until emulsified or shake well if using a jar.

Pro Tip: Whisk continuously while slowly adding the oil to help the dressing emulsify and stay blended longer.

In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, and feta.

Pour the dressing over the top and gently toss everything until evenly coated.

Pro Tip: Don’t overmix—stir just enough to coat all the ingredients while keeping the feta and chickpeas intact.

If your wraps or flatbreads are cold or stiff, warm them in a dry skillet over medium heat for about 20 seconds per side, or microwave for 10–15 seconds.

This makes them more pliable and easier to fold without tearing.

Lay a warm tortilla flat on a plate or board.

If using hummus or tzatziki, spread a thin layer in the center of the wrap.

Spoon a generous amount of the chickpea salad filling into the center, leaving room at the edges for folding.

Fold in the sides first, then roll from the bottom up to close tightly like a burrito.

Pro Tip: Don’t overfill—this makes it easier to wrap and helps keep everything in place when eating.

Slice in half if desired and serve immediately.

If meal prepping, store the filling separately in an airtight container in the fridge for up to 3–4 days. Assemble wraps fresh each time for the best texture.