Add the drained chickpeas to a mixing bowl, along with the olive oil, spices, salt, and pepper. Mix thoroughly. Spread out on a lined baking tray and roast at 190°C for 25 minutes.
While the chickpeas are roasting, prepare the remaining ingredients. Lay the wraps out on a chopping board, and top with Violife Creamy Original. Add the salad leaves, cherry tomatoes, some cucumber, and Violife Original Slices. Spoon over the chickpeas and fold wrap. Serve with salad.