Step 1

Heat the olive oil in a large skillet over medium-high heat.

Step 2

Once hot, add the chickpeas and sprinkle the cumin, paprika, parsley, coriander, and salt over top.

Step 3

Sauté for 7 to 10 minutes, stirring occasionally, or until begin to turn golden brown and a crust develops.

Step 4

In a medium bowl or jar, whisk together the cashew yogurt, cucumber, lemon juice, garlic, vinegar, and salt. Refrigerate until ready to serve.

Step 5

In a medium bowl, stir together the cucumbers, red onion, parsley (if using), vinegar, and salt. Let stand for 10 minutes (or refrigerate for longer), stirring every few minutes.

Step 6

To assemble the wraps: (**See note if you're adding hummus.) Spoon a bit of the chickpeas into each wrap. Top with the cucumber + red onion slaw, drizzle with the tzatziki, and garnish with the olives if using. For extra saucy wraps, drizzle with tahini, too.

Step 7

Serve immediately. Refrigerate leftovers in separate airtight containers for up to 3 days.