Cruising the aisles of the grocery store the other day, I stumbled upon black chickpeas. Black chickpeas! These are the thrilling moments of my life.
Similar to regular chickpeas in flavor, these have a slightly more al dente texture and tougher skin. After being properly cooked and seasoned, all they need is a drizzle of olive oil and a sprinkle of fresh herbs and they’re delicious on their own. So easy! If you cannot find black chickpeas, the regular ones work just fine.
I created this dressing a few weeks back to use up some of the goat’s milk yogurt I had in the fridge. I often forget how delicious yogurt-based dressings are, and loved this tangy garlic-herb combo. I’ve made it since with mint, basil, and tarragon, all of which are lovely, so use whatever fresh herb you have on hand. You can use this sauce to dress a green salad, garnish a soup, or even drizzle on a savory breakfast plate.
The wrap filling is also delicious as a salad. Dress right before serving, or let each person dress their own plates.
Black Chickpea Wrap with Tarragon Yogurt
1 ½ cups cooked black chickpeas (or regular chickpeas)
1 large beet, grated
1 apple, sliced
A few handfuls of baby spinach
4 whole grain wraps (I use Ezekiel sprouted grain wraps)
Sea salt and cracked black pepper
1. Grate the beets and drizzle with olive oil and a squeeze of lemon. Slice apples and toss with lemon juice to prevent browning.
2. Warm wraps. Place spinach leaves on the wraps first, then add chickpeas, beets, and apples. Drizzle with desired amount of tarragon yogurt. Season with salt and pepper. Wrap up and enjoy.
Makes 1½ cups
1 ½ cups goat’s milk yogurt (or regular yogurt)
juice of ½ lemon
¼ tsp. salt
2 cloves garlic, minced
4 Tbsp. chopped tarragon leaves
1. Put all ingredients in a jar and shake to combine. If the sauce is too thick, thin with water until desired consistency is reached.
2. Store leftovers in the fridge for up to one week.