Chickpea and Veggie Collard Wraps
Ingredients
For the wraps
- 1 can (15 oz) chickpeas
- 2 tablespoons sweet chili sauce
- 1 tablespoon tamari
- 1 bunch collard greens
- 2 cups cooked grain of choice
- 3 carrots
- 3 mini cucumbers
- 1 cup purple cabbage
For the 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 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 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 too thick.
To assemble the wraps: Place a 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, then top with grains. Fold in the left and right edges over the filling, roll up, and seal with a bit of sauce. Place seam side down and repeat.
