PREP: See Note 1if using an oven instead of an air fryer. Drain and rinse chickpeas and then dry in a salad spinner or with paper towels. (Wet chickpeas won't air fry/roast as nicely.)
CHICKPEAS: Add chickpeas to a large bowl. Drizzle on oil, seasonings, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir everything until well coated. Put the chickpeas in the air fryer basket in one even layer and cook for 11-14 minutes. (We like them best at 12 minutes.) Cook until crisp, but not hard. Shake the air basket at the halfway point to ensure even frying.
VEGGIE PREP: Cut off ends from cucumbers. Cut in half lengthwise and then cut into 1/4th inch thick strips. Thinly slice a bell pepper. Cut a carrot into matchsticks or use pre-cut carrot shreds. Thinly slice avocado.
ASSEMBLY: Lay out the tortillas. Spread 1/4 cup (60g) hummus on each tortilla -- smooth all over the tortilla. Top with 1/4th of the air fried chickpeas (about 1/3 cup per tortilla), arranged down the center of the tortilla; press gently down the chickpeas into the hummus to ensure they stick. Top with veggies divided evenly among each wrap: cucumber sticks, bell pepper slices, carrot slices, avocado slices, and finally a large handful of mixed greens, and if desired, a few sprigs of fresh parsley. Drizzle everything with lemon juice or Sriracha (or both; we love lots of Sriracha!) and another pinch of salt and pepper. Roll up tightly and enjoy immediately!
Note 1: Oven method: To roast chickpeas in the oven instead of the air fryer, preheat the oven to 400 degrees F (200 C). Generously grease a sheet pan with cooking spray. Spread the chickpeas out in an even layer (not overlapping) on the tray. Roast for 18-22 minutes, shaking the tray at the halfway mark (we like them best at 20 minutes). Roast until they're crisp, but not hard. Remove and set aside. Dressing: Substitute bottled Italian dressing in place of the Sriracha and/or lemon juice, if desired.