Chickpea Wrap

Chop the dry onions into thin strips and place them in a bowl, rubbing them lightly with sumac by hand. Cut the tomatoes into small cubes and finely chop the parsley.

Drain the boiled chickpeas through a colander and remove excess water thoroughly. If you are using a pre-cooked packet, simply rinsing them with water for a short time is sufficient.

Pour olive oil into a wide pan and heat over medium heat. Add cumin, red chili powder, and black pepper, and sauté for approximately 30 seconds until the spices become fragrant.

Add the drained chickpeas to the spiced oil. For the flavor touch recommended by Robo Şef; at this stage, add the sauce you prepared by whisking 1 dessert spoon of tahini, a small amount of lemon juice, and 2 tablespoons of boiling water in a separate bowl to the chickpeas, and mix well to achieve a creamy texture.

Lightly crush a portion of the chickpeas with the back of a spoon to create a purée-like structure, leaving the remaining grains whole to fully integrate the mixture.

Warm the lavash in a separate pan or over a grill for a few seconds to make them flexible and soft.

Distribute the creamy spiced chickpea mixture you prepared onto the center of the warmed lavash. Place the onions rubbed with sumac, the cubed tomatoes, and the finely chopped parsley on top.

Drizzle pomegranate molasses over the ingredients. Fold the edges of the lavash inward and roll them up tightly so the ingredients do not fall out, and serve immediately.