Meatless Mondays with Martha Stewart – Black Chickpea Wraps with Tarragon Yogurt

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
Serves 4

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)
Olive oil
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.

Tarragon Yogurt
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.


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  3. charlotte

    When I tried this, my favorite thing about it was the yogurt sauce with the apples. It was yummy, however, I didn’t have fresh tarragon, but had fresh chives and used that instead. I used regular chickpeas from a can, and they were pretty bland. If I could find a great recipe for cooking the black chickpeas with some good herb and spice flavor, it would have been fantastic.

  4. Dawn

    I have never seen black chickpeas but I will be on the look for them now. I love that wraps are your fast food – I wish we saw commercials promoting these at the Olympics instead of McDonalds.

  5. Sarah B

    Hey, thanks Paola for the tip! I only soaked mine for 24 hours – no wonder they were a little al dente! I am happy to hear that others have seen these in the shops.

    xo, Sarah B

  6. Paola

    For Asiya – Black chickpeas need to be soaked for 48 hours before being cooked and then cooked (as for all pulses) for a good 2-3 hours – at least this is what I had to do with the Italian ones. I don’t think they can ever be as tender as the regular chickpeas.

  7. Sophie

    Funny how I noticed just tonight the black chickpeas in the indian section at my local supermarket! Can’t wait to try this yummy-looking recipe!

  8. Asiya @ Chocolate and Chillies

    My husband loves black chickpeas (we call the kalay channa). But I’ve never been able to make the well. I also haven’t found a good recipe either. The wrap idea is new to me and will have to give them a try!

    I wanted to ask how do you cook the black chickpeas? I find it hard to get them tender.

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