Chickpea and Veggie Collard Wraps
Ingredients
- 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 (e.g., Israeli couscous with turmeric)
- 3 carrots, cut into matchsticks
- 3 mini cucumbers, cut into matchsticks
- 1 cup purple cabbage, shredded
Sauce
- 1/4 cup tahini
- 2 tablespoons tamari
- Juice of 1/2 lime
- 2 tablespoons maple syrup
- 2 tablespoons chili garlic sauce
Preparation
Mix sweet chili sauce and tamari, then add to the 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 3 leaves for 1 minute, then transfer to a bowl of ice water.
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 too thick.
Cut the carrots and cucumbers into matchsticks and shred the purple cabbage if not already prepared.
To assemble the wraps, take one collard green leaf with the smooth side up and 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, place seam side down, and repeat for the remaining ingredients.
