Smoky, paprika-crisped chickpeas bring a savory crunch to this loaded wrap, balanced against creamy roasted red pepper hummus and lemon-tossed avocado. Crisp bell pepper, cucumber, and julienned carrot pack in fresh color and texture, while baby spinach adds a light, leafy base to every bite. A drizzle of olive oil in the pan and a shower of fresh cilantro tie the whole thing together with bright, herby flavor. It's a satisfying, vegetable-forward lunch built on wholesome plant staples like chickpeas, olive oil, and fresh produce, which makes it a natural fit for a Mediterranean way of eating. Roll it up tight, slice on the diagonal, and enjoy it warm for a quick, nourishing midday meal that doesn't skimp on flavor or texture.
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Pat the chickpeas dry with a paper towel. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chickpeas, smoked paprika, cumin, and 1/4 tsp salt, and cook, stirring occasionally, until the chickpeas are lightly crisped and golden on the outside, about 8–10 minutes. Remove from heat and set aside.
Toss the sliced avocado with the lemon juice in a small bowl to prevent browning, then season lightly with salt and pepper.
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