Prepare the Chickpeas: After rinsing and draining your chickpeas, place them in a large mixing bowl. Take a potato masher or a fork and mash about half of them, leaving the other half whole. This creates that perfect creamy-yet-chunky texture. I find a potato masher works best for this job.

Prepare the Fresh Ingredients: Finely dice the celery and red onion. You want the pieces to be quite small so that you get a little bit of crunch in every bite without being overwhelmed by a large chunk of onion. Finely chop your fresh dill.

Make the Dressing: In a separate, smaller bowl, whisk together the mayonnaise, tahini, Dijon mustard, lemon zest, and lemon juice. Keep whisking until the dressing is smooth and creamy.

Combine Everything: Pour the dressing over the mashed and whole chickpeas in the large bowl. Add the diced celery, red onion, and chopped dill.

Mix and Season: Using a spatula or large spoon, gently fold everything together until all the chickpeas are coated in the dressing and the vegetables are evenly distributed. Add the salt and black pepper, taste, and adjust the seasoning if necessary. You might want a little more salt or an extra squeeze of lemon.

Rest the Salad (Optional but Recommended): If you have time, cover the bowl and let the chickpea salad sit in the fridge for about 15-20 minutes. This allows all the flavours to meld together beautifully.

Warm the Wraps: To make the tortillas more pliable and pleasant to eat, you can warm them for about 20-30 seconds per side in a dry, non-stick frying pan over medium heat.

Assemble the Wraps: Lay a warmed tortilla on a flat surface. Place a handful of rocket or spinach leaves down the centre, leaving a border at the edges. Spoon a generous quarter of the chickpea salad mixture on top of the greens.

Roll and Serve: Fold in the bottom edge of the tortilla, then fold in the sides tightly, and finally roll it up to form a secure wrap. You can slice it in half on a diagonal or serve it whole. Repeat with the remaining tortillas and filling.