Black Chickpea Wraps: Easy & Delicious Lunchtime Fix
These black chickpea wraps are packed with flavor and texture from perfectly cooked black chickpeas, vibrant veggies, and a delicious yogurt sauce. Perfect for packed lunches, picnics, or even a filling snack!
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
Black chickpeas are known as kala chana in Hindi and are a popular ingredient in Indian cooking. They are a variety of chickpeas with a distinctively earthy and nutty flavor. Keeping cooked black chickpeas can be very convenient, and it can be used in so many ways!
These wraps are a delicious blend of black chickpeas, fresh veggies, creamy yogurt, and a touch of spices. Simple to assemble with no fancy ingredients, they’re a perfect way to add some variety to your lunch routine. Let’s get wrapping!
Ingredients
Black chickpeas: Cooked black chickpeas are the main ingredient for the filling. Also called kala chana in Hindi, dried black chickpeas can be easily cooked at home using an Instant Pot or on the stovetop.
Yogurt sauce: I am making an easy yogurt sauce for these wraps using plain, unsweetened yogurt, mint leaves, and garlic.
See the recipe card for the complete list of ingredients and quantities.
Substitutes and Variations
- Substitute black chickpeas with cooked garbanzo beans or cooked black beans. You can also make these wraps using mung bean sprouts.
- You can use the filling with pita bread to make pita pockets.
- Ditch the wraps, serve them on a bed of lettuce, and enjoy them as a salad.
Step-by-step instructions
Step 1: Combine boiled black chickpeas, chopped onions, tomatoes, cucumber, bell peppers, and fresh coriander in a large mixing bowl. Add chaat masala, roasted cumin powder, salt, and lemon juice. Mix well.
Step 2: In a separate bowl, mix yogurt with minced garlic, chopped mint, salt, and pepper to make the yogurt sauce. Warm the whole wheat wraps or tortillas according to package instructions. Lay out a wrap and spread a portion of the filling in the center.
Step 3: Drizzle yogurt sauce over the filling. Fold the sides of the wrap towards the center and roll it up from the bottom, securing a tight roll.
Expert Tips
- Warm the wraps slightly before assembling the wraps. This makes them more pliable and easier to handle.
- Prepare components in advance for quick and convenient assembly. Cook chickpeas, chop vegetables, and make sauces ahead of time for meal prep.
- Mash some of the chickpeas for a creamier filling.
Recipe FAQs
Yes, canned black chickpeas can be a convenient alternative. Just ensure to drain and rinse them before use.
Store assembled wraps in an airtight container in the refrigerator for up to two days. However, these wraps are best enjoyed fresh. You can store all the components separately and assemble them just before serving.
Absolutely! Choose gluten-free wraps or opt for lettuce leaves as a wrap alternative to make the recipe gluten-free.
Yes, you can! Black beans, kidney beans, or lentils are all great substitutes.
Any vegetables you like! Chopped lettuce, tomato, cucumber, carrot, and bell peppers are some great options. You can also add sprouts, leafy greens, or pickled vegetables for more flavor and texture.
If you tried this Black Chickpea Wraps Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Ingredients
- 2 cups boiled black chickpeas kala chana
- 1 small onion finely chopped
- 1 small tomato finely chopped
- ½ cup cucumber finely chopped
- ½ cup bell peppers any color, finely chopped
- 2 tablespoons cilantro chopped
- 1 teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- Salt to taste
- 1 tablespoon lemon juice
For the Wrap:
- 4 soft tortillas
For Yogurt Sauce:
- ½ cup yogurt
- 1 clove garlic minced
- 1 tablespoon mint leaves chopped
- Salt and pepper to taste
Instructions
- Combine boiled black chickpeas, chopped onions, tomatoes, cucumber, bell peppers, and fresh coriander in a large mixing bowl.
- Add chaat masala, roasted cumin powder, salt, and lemon juice. Mix well.
- In a separate bowl, mix yogurt with minced garlic, chopped mint, salt, and pepper to make the yogurt sauce.
- Warm the whole wheat wraps or tortillas according to package instructions.
- Lay out a wrap and spread a portion of the filling in the center. Drizzle yogurt sauce over the filling.
- Fold the sides of the wrap towards the center and roll it up from the bottom, securing a tight roll.
- Repeat for the remaining wraps. Optionally, secure the wraps with parchment paper or foil. Serve immediately.
Notes
- Warm the wraps slightly before assembling the wraps. This makes them more pliable and easier to handle.
- Prepare components in advance for quick and convenient assembly. Cook chickpeas, chop vegetables, and make sauces ahead of time for meal prep.
- Mash some of the chickpeas for a creamier filling.
