Chickpea and Veggie Collard Wraps with Spicy Tahini
Ingredients
Wrap components
- 1 can (15 oz) chickpeas, rinsed and dried
- 2 tablespoons sweet chili sauce
- 1 tablespoon tamari
- 1 bunch collard greens
- 2 cups cooked grain of choice (such as Israeli couscous with turmeric for color)
- 3 carrots, cut into matchsticks
- 3 mini cucumbers, cut into matchsticks
- 1 cup purple cabbage, shredded
Spicy tahini sauce
- 1/4 cup tahini
- 2 tablespoons tamari
- juice of 1/2 lime
- 2 tablespoons maple syrup
- 2 tablespoons chili garlic sauce
Preparation
For the chickpeas, mix sweet chili 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.
For the collard greens, bring a pot of salted water to a boil on the stovetop. Working in batches of 3 leaves at a time, boil for 1 minute, then use tongs to retrieve and place in a large bowl of ice water.
After all greens have been blanched, cut off the stem at the base of each leaf and set aside.
To make the spicy tahini sauce, whisk all ingredients together. Add warm water if the sauce is too thick.
To assemble the wraps, take one collard green leaf with the smooth side up and the cut stem closest to you. Leaving a bit of space, add 2-3 carrot sticks, then 2-3 cucumber sticks, cabbage, and chickpeas. Top with grains. To roll, fold in the left and right edges over the filling, then roll. Use a bit of sauce to seal and place seam side down. Repeat with remaining ingredients.
