Chickpea Veggie Collard Wraps with Tahini Sauce
Ingredients
Wraps
- 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 for color)
- 3 carrots
- 3 mini cucumbers
- 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
For 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 tray halfway
For collard greens: on stovetop bring a pot of salted water to a boil. Working in batches of 3 leaves at a time, boil for 1 minute, use tongs to retrieve and place in a large mixing bowl with ice and cold water
After all greens have been blanched, cut off stem of each at the base of the leaf and set aside
To make spicy tahini sauce, whisk all ingredients together and add warm water if too thick
To assemble wraps: take 1 collard green, smooth side facing up with cut stem closest to you, add 2-3 carrot sticks, then 2-3 cucumber sticks, cabbage, and chickpeas. Top with grains. To roll, fold in left and right edges over sides of filling then roll, use a bit of sauce to seal, place seam side down, and repeat. Enjoy
