Roasted Chickpea and Feta Wraps | RICARDO

Ingredients

• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 1 red onion, thinly sliced
• 3 tbsp (45 ml) olive oil
• 1/2 cup (125 ml) sour cream or plain yogurt
• 1/2 cup (60 g) feta cheese, crumbled
• 1/4 cup (10 g) mint leaves, torn
• 1 lemon, zest finely grated
• 1 garlic clove, finely grated
• 1 tomato, diced
• 4 soft wheat tortillas, each 10 inches (25 cm) in diameter
• 1/2 iceberg lettuce, leaves torn