Moroccan wraps

Ingredients for 3 servings:

• ½ small cucumber(s)
• 3 m.-large tomato(s), fully ripe
• 2 spring onions
• ¼ tsp salt
• 2 tbsp mint, optional
• 1 can chickpeas, 400 g
• ½ tsp cumin
• 1 clove(s) garlic, finely chopped or crushed
• 2 tbsp extra virgin olive oil
• 1 tsp lemon juice
• 1 tbsp sesame paste (tahini)
• 9 wheat tortilla(s) (dürümfladen, thin Turkish flatbread)
• 150 g sheep’s cheese, medium-sized diced or crumbled, optional

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finely dice the cucumber and tomatoes, and slice the spring onions into thin rings. Place everything in a sieve, season with salt, and let stand for 5 minutes. Meanwhile, chop the mint. Drain the cucumber mixture and add it to the mint. Set aside. Place the chickpeas in a sieve and rinse. Place in a bowl and add all the remaining ingredients except the flatbreads (and the feta cheese, if using). This will make a slightly coarser paste. Heat the flatbreads until they are easier to roll or fold. Spread the flatbreads with the chickpea paste, leaving a 2 cm wide border. Place the cucumber mixture on top. If you like, sprinkle the feta cheese on top. Now roll or fold the flatbreads tightly. Tip: The easiest way to heat the flatbreads is in the microwave; one takes about 15 seconds, and four take about 1 minute on the highest setting. Or heat in the oven on a covered plate for 10 minutes at 180 ºC.