Rinse chickpeas really well under cold water until the water runs clear.
In a large bowl, add chickpeas and ripe avocados. Mash together until chunky-creamy.
Add diced celery, red onion, fresh parsley, and dill to the mashed mixture.
Stir in lemon juice, dijon mustard, salt, and pepper. Fold gently until combined.
Allow the filling to rest for about 10 minutes.
Warm tortillas slightly in a dry pan or microwave.
Spread about half a cup of chickpea filling down the center of each tortilla.
Top with fresh lettuce, cucumber slices, tomatoes, and any other vegetables.
Roll tightly from bottom to top while tucking in sides.
Cut in half diagonally and serve immediately.
