Chickpea and Veggie Collard Wraps
Ingredients
- 1 can 15 oz chickpeas, rinsed and dried
- 2 tbsp sweet chili sauce
- 1 tbsp tamari
- 1 bunch collard greens
- 2 cups cooked grain of choice (used Israeli couscous with turmeric for color)
- 3 carrots cut into matchsticks
- 3 mini cucumbers cut into matchsticks
- 1 cup purple cabbage shredded
Sauce
- 1/4 cup tahini
- 2 tbsp tamari
- juice of 1/2 lime
- 2 tbsp maple syrup
- 2 tbsp chili garlic sauce
Preparation
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.
Bring a pot of salted water to a boil on the stovetop. Working in batches of 3 leaves at a time, boil collard greens for 1 minute, then retrieve with tongs and place in a large mixing bowl with ice and cold water.
After blanching all greens, cut off the stem of each at the base of the leaf and set aside.
To make the spicy tahini sauce, whisk all sauce ingredients together. Add warm water if too thick.
To assemble the wraps, take one collard green with the smooth side facing up and the cut stem closest to you. Add 2-3 carrot sticks, then 2-3 cucumber sticks, cabbage, and chickpeas, leaving a bit of space. Top with grains. Fold in the left and right edges over the sides of the filling, then roll. Use a bit of sauce to seal, place seam side down, and repeat.
