Preparation

• 1.

  In a pan, heat the olive oil over medium heat.

• 2.

  Add the cumin seeds and let them splutter for a few seconds.

• 3.

  Stir in the chopped onion and sauté until translucent.

• 4.

  Add the diced tomato and cook until softened, about 3-4 minutes.

• 5.

  Add the chickpeas, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Stir well to coat the chickpeas with the spices.

• 6.

  Cook for about 5-7 minutes, allowing the chickpeas to absorb the flavors. Stir occasionally to avoid sticking.

• 7.

  Remove from heat and mix in the chopped cilantro and lemon juice.

• 8.

  Warm the tortillas in a separate pan or microwave for a few seconds until pliable.

• 9.

  To assemble, place a portion of the chickpea mixture on each tortilla. Top with a dollop of yogurt, sliced cucumbers, and avocado as desired.

• 10.

  Wrap tightly and serve immediately, or wrap in foil for an on-the-go option.