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 the 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 the collard greens in batches of 3 leaves for 1 minute, then transfer to a bowl of ice water using tongs.
After blanching all greens, cut off the stem at the base of each leaf and set aside.
Whisk together all the spicy tahini sauce ingredients. Add warm water if the sauce is too thick.
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, then roll up. Use a bit of sauce to seal, and place seam side down. Repeat for all wraps and enjoy.
