1. Drain and rinse chickpeas, then pat dry and lightly mash half in a bowl, leaving some whole.

2. Chop cucumber, bell pepper, cherry tomatoes, and red onion, then add to the bowl with chickpeas.

3. Add parsley and dill or mint to the chickpea mixture and toss gently.

4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

5. Pour dressing over the chickpea salad and toss until evenly coated.

6. Lay out each wrap and, if desired, spread hummus, tahini, or avocado down the center.

7. Spoon the chickpea salad mixture onto each wrap.

8. Fold sides inward and roll up tightly, slicing in half if serving immediately.

9. For make-ahead, wrap each tightly in parchment paper or foil and store separately from salad.

10. Refrigerate assembled wraps up to 48 hours or keep components separate up to 3 days.