Preheat oven to 400

Drain but do not rinse the can of chickpeas.

Place the wet chickpeas into a bowl.

Add all seasonings and toss

On a baking sheet, place a silicone baking mat or parchment paper on the pan.

Pour the seasoned chickpeas into a single layer.

Baked for 30 minutes; moving chickpeas around with a spatula halfway through baking

Always start with laying the wrap on a counter or flat surface.

Put the spinach on first (especially if you are taking it to work; you don't want the hummus to make your wrap soggy before you eat it)

Then add the hummus by spreading it all over the lavash.

Now, add beets, tomatoes, and onions.

Add tofu feta cheese and roasted chickpeas.

Pull in the sides and wrap tightly.

You can eat the wrap cold or follow the next step for cooking.

Once wrapped, place Greek wrap in the center of a non-stick pan over medium-low heat.

Cook until brown on one side, and then roll over to cook the other side. Continue until all dies are brown and crunchy.

Add quinoa

Add Kalamata Olives

Add my yummy oil-free greek dressing Quinoa Greek Salad with OMG Oil-Free Dressing.