Summary

Ingredients

• 3 tomato (s)
• 0.5 ½ cucumber (s)
• 2 spring onion (s)
• 0.25 teaspoon ¼ salt
• 2 tablespoon mint, roughly chopped
• 400 g canned chickpeas
• 1 teaspoon ground cumin
• 1 clove (s) garlic, crushed
• 2 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon sesame paste, (tahini)
• 6 tortilla (s), (wheat tortillas)
• salt and pepper
• Sumac and Pul Beaver

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Instructions

1. Finely dice the 3 tomatoes and 0.5 cucumber. Cut the 2 spring onions into thin rings. Put all diced vegetables in a sieve and sprinkle with ¼ teaspoon salt. Let soak for 5 minutes to release water, then rinse and drain thoroughly.
2. Transfer the drained vegetables to a bowl and mix with the 2 tablespoons roughly chopped mint. Season to taste with salt, pepper, sumac, and/or pul biber.
3. Drain the 400 g canned chickpeas and roughly puree them. Mix with 1 teaspoon ground cumin, 1 crushed garlic clove, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon sesame paste (tahini), and salt and pepper to taste.
4. Heat the 6 wheat tortillas in the microwave for 1-2 minutes (or in a pan over medium heat for 30 seconds per side) to make them easier to roll.
5. Brush each tortilla with a thin layer of the chickpea mixture, leaving roughly a 2 cm border free. Place a portion of the tomato mixture in the center of each tortilla and roll up tightly.