Heat a pan and add 2 teaspoons of chili flakes, 1 teaspoon red pepper, 1 teaspoon cumin and dry toast (or use a teaspoon of oil) for a minute or so, taking care not to burn the spices.

Once you smell the aroma of the toasting spices add the chickpeas and stir-fry for a few minutes. Use a little of the aquafaba to moisten the mix so the spices stick on to the chickpeas. You may smoosh the chickpeas a little if you want.

Once the chickpeas are nicely coated with the spices and a little roasted, turn off the heat and set them aside.

Mix the sliced onion, pepper and parsley, add a couple of pinches of sumac and mix again.

To serve: Use a wrap or lavash bread, spread the chickpea in the center. Sprinkle the top with the chopped onion mix, top with a few slices of tomatoes, add a few fresh mint leaves, a pinch of cumin, and chili flakes, squeeze some lemon. Add salt and pepper to taste. This is also good to serve over rice, bulgur or your favorite other grain.