Israeli Salad

1 large red pepper, diced

1 large English cucumber, diced

2 medium tomatoes, diced

1/2 red onion, diced

2 tablespoons Bartenura Olive Oil

1 teaspoon vinegar

salt to taste

pepper to taste

Wraps

4 large wraps or 6 small

1 container hummus

1 (15-ounce) can chickpeas, drained and rinsed, or 15 ounces Gefen Ready-to-Eat Chickpeas

Prepare the Wraps

Prepare all ingredients for Israeli Salad in bowl.

Take a wrap, add some store-bought hummus (I make my own but store-bought works too) to the middle of the wrap and spread evenly with back of spoon (use as much or as little of the hummus that you want). Add some chickpeas and then sprinkle on Israeli Salad.

Wrap it and cut in half. I roll foil around it so it all stays together for the lunch.

From Kosher.com