Drain the canned chickpeas into a colander, rinse under cold water, shake off any excess water and then transfer into a large bowl

Roughly chop the spinach and add into the bowl with the chickpeas, along with 1 cup plain Greek yogurt

Finely grate in 2 cloves garlic, 1 small red onion finely chopped, 15 black pitted olives thinly sliced, 1 tbsp fresh lemon juice, 1 tsp ground cumin and season with sea salt & black pepper, gently mix together until well mixed

Transfer the mixture into the flour tortillas, then tightly roll together and cut in half, serve at room temperature or chilled, enjoy!