Drain and rinse chickpeas; place in a medium saucepan.
2 (15 oz) cans garbanzo beans (chickpeas)
Using a strainer or colander, rinse the rice under cold, running water, then drain and add to the pan with the chickpeas. Add water and spices; bring the mixture to a boil over high heat.
½ cup basmati rice
1 cup water
1 tsp cumin, ground
¾ tsp salt
½ tsp turmeric, ground
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook until liquid is fully absorbed, about 15 minutes.
Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
1 English cucumber
1 (5 oz) pkg spring mix (mixed greens)
Medium dice tomatoes; trim and medium dice cucumber. Place both in a large bowl and set aside.
Peel and mince garlic. When the chickpea-rice mixture is done, remove from heat, add the garlic, then stir to combine.
2 cloves garlic
Add mixed greens, feta, and dressing to the bowl with the tomato and cucumber; toss to combine the salad.
1 (4 oz) pkg crumbled feta cheese
¼ cup italian salad dressing
To assemble the wraps, place tortillas on a flat surface and spread each with an even layer of tzatziki. Divide warm chickpea-rice mixture between tortillas, top with a small portion of salad (reserving the rest for serving), and roll tightly to close.
4 large flour tortillas
1 cup tzatziki sauce
Cut wraps in half and divide between plates. Serve with remaining salad on the side and enjoy!