Ingredients:

•4 tortillas
•400g can chickpeas, rinsed and drained
•1 avocado
•1 small red onion, chopped
•1 spring onion, chopped
•1 handful cherry tomatoes, chopped
•2 tbsp. chopped dill
•5 tbsp. vegan mayo
•½ tbsp. vinegar
•4 handful arugula
•Salt and Pepper to taste

Directions:

•Add chickpeas and avocado to a bowl and mash with a fork until smooth. Add vegan mayo, dill, red onion, spring onion, vinegar and salt and pepper. Stir until evenly blended
•Spread the mixture over tortilla, then add 1 handful of arugula and roll up tightly. Repeat with remaining mixture and arugula
•Slice tortilla rolls into slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled