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Make the spicy chickpeas: Add the chickpeas and all of the ingredients to a skillet over medium heat and mix well. Cook until the water reduces. It can take anywhere from 4-6 minutes, depending on your stove and pan.
You can also add a few drops of oil to help the spices taste more vibrant. If you don't want to measure all the spices, you can also use 2 teaspoons garam masala or 1.5 tablespoons of chana masala blend. Taste and adjust salt and flavor, then take off heat.
Warm up the tortillas or flat bread and set aside by heating them on a skillet with some vegan butter or oil. Omit oil for Oilfree.
In a bowl add chopped onion, tomato slices and add in 3-4 tablespoons of the chutney and toss well to coat. Also add ½ to 1 teaspoon lemon juice if your chutney isn't tangy enough and mix in.
Assemble: Layer some lettuce in the tortillas and add the chickpeas. Add the tomato onion mixture and sprinkle some chaat masala all over and then serve. Wrap them up in some parchment paper, and store or serve as needed.