Crispy Chickpea & Feta Wraps

Ingredients

• 1 x 400g tin chickpeas, drained and dried
• 80 g feta, crumbled
• 2 large flour tortillas
• 0.5 cucumber, sliced
• 100 g cherry tomatoes, halved
• handful rocket
• 1 tsp smoked paprika
• 1 tsp cumin
• 0.5 tsp garlic powder
• 2 tbsp olive oil
• 4 tbsp hummus
• 2 tbsp sriracha, to serve
• 1 lemon, squeezed over
• Crusty ciabatta, to serve
• Fresh basil, to serve

Method

1. Preheat the oven to 220°C fan. Tip the chickpeas onto a clean tea towel and pat them properly dry — roll them around, lose the loose skins. Wet chickpeas steam; dry chickpeas crisp, and there's no shortcut here.
2. Toss the chickpeas with the olive oil, smoked paprika, cumin and garlic powder, then season generously with salt and black pepper. The hot oil blooms the spices as they roast — raw spices taste dusty, bloomed spices taste of themselves, so don't skimp on the oil that carries them.
3. Spread the chickpeas in a single layer on a baking tray — don't crowd them, or they'll steam instead of roast. Roast for 15 minutes, shaking the tray halfway, until they're deep golden, blistered and audibly crunchy when you stir them.
4. While the chickpeas finish, warm the tortillas in a dry pan over medium-high heat for about 30 seconds a side, until pliable and just starting to freckle. Cold tortillas crack when you roll them; warm ones fold like cloth.
5. Spread each tortilla with a generous layer of hummus, going almost to the edges — this is your glue and your seasoning, so be confident with it.
6. Layer on the rocket, cucumber slices and halved cherry tomatoes. Taste a chickpea straight from the tray and adjust for salt now, while they're hot and still drinking it in — at the end, not at the table. Scatter them over the salad with the crumbled feta.
7. Drizzle with the sriracha and finish with a proper squeeze of lemon juice over each wrap — the acid cuts through the salty feta and lifts the warm spice. Roll tightly, tucking the filling in as you go.
8. Cut each wrap on the diagonal, plate cut-side up so the layers show, and tuck a lemon wedge alongside for anyone who wants another squeeze at the table. Eat straight away, while the chickpeas are still crisp.