In a medium bowl, lightly mash chickpeas with a fork, leaving some chunky bits for visual appeal.

Add parsley, red onion, carrot, cucumber, spinach, and a sprinkle of salt and pepper to the mashed chickpeas. Mix thoroughly until everything's blended.

In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, maple syrup, and a pinch of salt. Gradually add cold water while whisking until the dressing is smooth and pourable.

Pour the tahini dressing over the chickpea mixture and toss until everything's evenly coated.

Lay out the wraps on a clean surface. Place a handful of mixed salad greens down the center of each wrap, then spoon the dressed chickpea filling evenly over the greens.

Fold in the sides of each wrap and roll tightly to enclose the filling. Slice diagonally if you'd like, and serve immediately with lemon wedges.