TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. In a bowl, combine 1 peeled, segmented, and rough- chopped navel orange; 6 oil-cured, pitted olives; 1⁄2 of a small red onion, minced; and 1 teaspoon chopped fresh cilantro leaves. In a large skillet, heat 2 teaspoons olive oil over medium heat until hot but not smoking. Add 1 cooked and sliced lamb sausage, such as Merguez, and sauté so both sides of each slice are lightly browned. Place 1 crepe on a plate, top each crepe with 1⁄4 of the lamb slices and orange-olive relish, repeat with the remaining crepes and fillings, then roll and serve.