• Wash and dry produce. • Drain and rinse chickpeas. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Halve, peel, and mince shallot. Thinly slice tomato into rounds. Thinly slice cucumber on a diagonal into rounds.

• Place chickpeas in a large bowl and mash with a potato masher or fork until almost smooth. (It’s okay if there are still some larger pieces.) • Add mayonnaise, mustard, hummus, paprika, lemon zest, juice from half the lemon, half the minced shallot (you’ll use the rest later), 1/2 tsp salt (1 tsp for 4 servings), and pepper. Stir until thoroughly combined.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • In a medium bowl, toss together half the spinach, juice from remaining lemon, 1 TBSP of olive oil (2 TBSP for 4 servings), and as much of the remaining minced shallot as you like. Season with salt and pepper to taste. • Place tortillas on a clean work surface. Add 1/2 cup chickpea salad, remaining spinach, and as much tomato and cucumber as you like in a line on the bottom half of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to create wraps.

• Halve wraps on a diagonal; divide between plates. Serve spinach salad on the side. TIP: Add any remaining chickpea salad, tomato, and cucumber to your spinach salad!