Greek-Style Roasted Chickpea Wraps

Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9

Drain and rinse the chickpeas

Add the chickpeas and ground cumin to a tray, drizzle with olive oil and season with a generous pinch of salt and give everything a good mix up

Put the tray in the oven and cook for 20-25 min or until starting to crisp

While the chickpeas are cooking, peel and grate (or crush) the garlic 

Combine the free from mayonnaise, grated garlic (don't like raw garlic? Go easy!) and dried oregano in a small bowl 

Add a 1 tbsp [2 tbsp] olive oil, 1 tbsp [2 tbsp] cold water and a pinch of salt

Stir it all together – this is your garlic & herb mayo

Separate out the larger outer little gem leaves and finely shred the inner core

Cut the cucumber into discs then cut each disc into matchsticks 

Strip the mint leaves from their stems and chop them roughly

Dice the tomato[es]

Slice the black olives finely

Combine the shredded little gem, cucumber matchsticks, diced tomato, sliced black olives and half of the chopped mint

Add a drizzle of olive oil and a pinch of salt – this is your cucumber salad

Add the tortillas to a baking tray

Put them in the oven for 2-3 min or until they're warmed through