Mix all the dry ingredients together and make a well in the center.

Mix milk and yogurt together and pour half of it into the well and slowly combine it together.

Add the remaining liquid slowly and combine it all together slowly until a soft dough is made.

Cover with damp cloth and let it sit in a warm place for at least 2 hours.

Preheat a heavy bottomed, seasoned skillet or cast iron. Add a slick of ghee or coconut oil. Flour your work surface and knead the dough a few times, working in the minced garlic.

Divide the dough into 6 to 8 pieces depending how large you'd like your sandwiches. Roll them out into a thin, oblong shape. Brush one side with water and add it to the pan, damp side down. Cook for about one minute until it browns, flip and cook the other side for another couple minutes.

Rinse and drain the chickpeas. In a food processor, give the beans and cilantro a few quick pulses - just to rough them up, you don't want a paste.

Transfer to a mixing bowl and add the tahini, lemon juice and zest, pinch of red pepper flakes, feta, olive oil and lots of fresh ground pepper. Smash to blend. Add a tiny splash of water if needed.

Combine the onion and vinegar in a bowl with a pinch of salt and toss with your fingers to coat just to soften them a bit.

Set up your assembly with the carrot ribbons, vinegared onions and greens. Make each sandwich with a hearty swipe of the chickpea mash, a generous layer of onions, carrots, greens. Drizzle the vegetables with a bit of olive oil and your hot sauce on the side as needed.