Ingredients:

1 (15 oz.) can of chickpeas, drained and rinsed
½ cup plain Greek yogurt
¼ cup crumbled feta cheese
2 tbsp. finely chopped fresh dill
1 clove garlic, finely chopped
1 tsp. lemon juice
¼ tsp. salt
1/8 tsp. black pepper
4 (9 or 10 inch) whole wheat tortillas
1 cup loosely packed baby spinach leaves
½ medium cucumber, cut into ¼ inch wide sticks
1 cup roasted red peppers, thinly sliced

Directions:

• Drain and rinse the chickpeas, then place them in a medium sized bowl.
• Mash with a fork or potato masher until most of them are broken up.
• Add yogurt, feta, dill, garlic, lemon juice, salt, and pepper; mix to combine.
• Divide mixture evenly across the center of each tortilla. Spread mixture into a 2 inch wide band across the center of the tortillas.
• Top the mixture with the spinach, cucumber sticks, and roasted red peppers. Tightly wrap each burrito.

Recipe adapted from: Kitchn