Chickpea Salad Collard Wraps

 Chickpea Salad Collard Wraps 💜 These vibrant collard wraps are packed with cancer-fighting rainbow veggies and protein-rich chickpeas. They’re refreshing, quick, and easy to make. The tangy tahini dressing—loaded with aromatic spices—adds a delicious boost of antioxidant power. Fresh cilantro and mint enhance the wraps with a burst of freshness, offering antioxidant and anti-inflammatory properties. Cilantro has long been associated with supporting the body’s natural detox processes, while mint is well known for its digestive-soothing qualities.

 

Ingredients for Chickpea Salad:

2 cups cooked chickpeas 

1 celery stalk, diced 

2 medium carrots, grated 

1/3 cup red onion, diced 

½ cup chopped cilantro 

¼ cup raisins 

 

Ingredients for Tahini Dressing:

3 tablespoons tahini 

½ lemon, juiced 

1 tsp pure maple syrup 

¾ tsp curry powder 

¼ tsp garlic powder 

¼ tsp turmeric 

1 tsp fresh ginger, grated 

Optional: ¼ tsp cayenne pepper 

Salt and pepper to taste 

3 or more Tbsp water to thin

 

Ingredients for the Wrap:

4 or more large collard greens

1 cup shredded red cabbage 

Handful of cilantro leaves & mint leaves 

¼ cup raw cashews, roasted and chopped 

 

Directions:

1.  Make the chickpea salad: Add the chickpeas to a large bowl and mash them with a fork or potato masher. Add in the celery, shredded carrots, red onion, cilantro, and raisins. 

2.   Make the dressing: In a small bowl add tahini, lemon juice, pure maple syrup, curry powder, garlic powder, turmeric, grated ginger, cayenne pepper (if using), salt and pepper to taste. Add water to thin and stir until creamy. Add the dressing to the chickpea salad and stir until well coated. 

3. Prepare collard wraps: Place a collard leaf stem-side up on a cutting board. Using a sharp knife, carefully trim away as much of the thick center rib as possible without cutting through the leaf. Repeat with the remaining leaves. Steam the collard leaves for about 3 minutes, or until just tender, which helps make the collard green easier to bend and roll. 

4. Assemble collard wraps: Place a collard leaf on a plate and top with desired amount of chickpea salad. Top with shredded purple cabbage, roasted cashews, and extra cilantro and mint leaves. Wrap up like a burrito, folding in the sides to keep the filling enclosed. Repeat until all collard leaves are assembled. Cut the collard greens in half and enjoy!