Preheat the oven to 425°F (220°C) and position a rack in the middle. High heat crisps chickpeas quickly and creates a crunchy exterior without drying them completely. Line a rimmed baking sheet with parchment or a silicone mat for easy cleanup and even browning.

Prepare the chickpeas: drain and rinse the canned chickpeas thoroughly, then spread on a clean kitchen towel or paper towels and pat dry. Removing surface moisture is essential — wet chickpeas steam instead of roast and won’t crisp.

In a medium bowl toss the dried chickpeas with 1 tablespoon extra‑virgin olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Coating the chickpeas in oil and spices ensures the seasonings cling and the oil helps the exterior caramelize during roasting.

Spread the chickpeas in a single layer on the prepared baking sheet — don’t overcrowd. Roast for 25–30 minutes, shaking the pan every 8–10 minutes so they brown evenly. They’ll look golden and blistered; they will crisp further as they cool. If you want extra crunch, roast up to 35 minutes but watch closely to avoid burning.

While the chickpeas roast, prep the other ingredients: slice the apple into thin wedges or matchsticks (keep the skins on for color and fiber), halve and pit the avocado, and slice into thin strips or mash slightly for a spreadable texture. Toss the avocado with 1 teaspoon lemon juice and a pinch of salt to preserve color and add brightness.

Warm the tortillas (optional): a warmed tortilla is more pliable and less likely to tear. Heat a large skillet over medium and brush with 1 teaspoon oil; warm each tortilla 20–30 seconds per side until pliable and slightly toasted. Warming also activates the grain flavor in whole‑grain wraps.

Assemble the wraps: lay a warm tortilla flat. Spread 2 tablespoons of hummus evenly over the center — this creates a flavor base and a moisture barrier so the tortilla won’t get soggy. Layer 2 cups of mixed greens (per wrap), half of the turkey slices (≈4 oz / 112.5 g), half the avocado (sliced or mashed), and half the roasted chickpeas (about 120 g). Tuck a few apple slices inside or serve them on the side for a crisp contrast.

Fold technique: fold the bottom edge up over the filling, fold the sides in, then roll tightly away from you to form a neat wrap. Rolling tightly keeps the components together and makes an even bite every time. If serving later, wrap tightly in parchment paper to preserve shape.

Serve immediately while chickpeas are still crunchy. If transporting for lunch, pack the chickpeas separately and add just before eating to keep their crisp texture.