Chickpea and Veggie Collard Wraps
Ingredients
- 1 can 15 oz chickpeas
- 2 tbsp sweet chilli sauce
- 1 tbsp tamari
- 1 bunch of collard greens
- 2 cups cooked grain of choice
- 3 carrots
- 3 mini cucumbers
- 1 cup purple cabbage
Sauce
- 1/4 cup tahini
- 2 tbsp tamari
- juice of 1/2 lime
- 2 tbsp maple syrup
- 2 tbsp chilli garlic sauce
Preparation
Mix sweet chilli sauce and tamari, then add to chickpeas and place on a parchment-lined baking sheet. Bake at 400°F for 20 minutes, shaking the tray halfway.
Bring a pot of salted water to a boil on the stovetop. Blanch collard greens in batches of three leaves for 1 minute, then transfer to a bowl of ice water using tongs.
After blanching all greens, cut off the stem at the base of each leaf and set aside.
Whisk together all ingredients for the spicy tahini sauce. Add warm water if the sauce is too thick.
To assemble the wraps: Place one collard green leaf smooth side up with the cut stem closest to you. Add 2-3 carrot sticks, 2-3 cucumber sticks, cabbage, and chickpeas, leaving some space. Top with grains. Fold in the left and right edges over the filling, then roll up. Use a bit of sauce to seal, and place seam side down. Repeat for all wraps.
Notes
These wraps are perfect for a tasty, healthy lunch and can be made ahead for lunchboxes. They are packed with veggies and tasty grains, full of fibre and vitamins.
