Creamy chickpea tahini salad wrapped in delightfully crunchy collard wraps. A bright and nutritious make-ahead lunch or appetizer that comes together in less than 20 minutes. Guys. This is one of those recipes. One of those recipes I want to sit here and revel about while strongly persuading you to make, like, today. It’s SERIOUSLY good.
Not to mention highly nutritious. It’s naturally both gluten free and vegan, while boasting a hefty dose of fiber and plant-based protein. Power to the pulses!While the raw, crunch-tastic veggie components are wildly delightful, the star of this salad is the tahini dressing. Tahini offers amazing depth, unrivaled creaminess, and a palate intrigue adults will love but enough flavor familiarity to keep the recipe kid-approved.
We actually did a tahini taste test at Cooking Light a few months back, and Soom Foods tahini unanimously won over our taste buds. It’s creamy, unctuous, nutty, faintly sweet, and ever so slightly bitter.
I also love the Whole Foods 365 brand, which may be an easier (and cheaper) find. When I say this recipe is simple, I mean you toss everything in a bowl, give it a stir, and it’s ready in 10 minutes. 10 minutes!
If you’re not a fan of collard wraps, or you’re craving something more substantial, serve the salad over mixed greens, wrap it in a tortilla, or enjoy it with pita chips. It can last up to 3 days in the refrigerator, so basically you’re already winning at weekday lunches. If you do opt for collard greens, I’ve learned a clutch trick to help with stuffing and rolling. Soaking the greens in warm water for about 10 minutes will soften them enough to make the rolling process less of a hassle (and a lot more fun).
But honestly, sometimes I just say screw rolling and eat them like a taco because I’m savage like that. I hope you enjoy this plant-filled recipe as much as I do! If you do try it, be sure to tag #dishingouthealth so I can see your beautiful creations!
Cheers to a week filled with happy desk lunches.
- 1 (15.5-oz.) can chickpeas, drained and rinsed
- ½ cup chopped English cucumber
- ½ cup chopped bell pepper
- ⅓ cup chopped celery
- ¼ cup chopped red onion
- ¼ cup chopped radishes (optional)
- 3 Tbsp. fresh chopped parsley
- ¼ cup tahini (sesame seed paste)
- 3½ Tbsp. warm water
- 1 Tbsp. fresh lemon juice
- ¼ tsp. garlic powder
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 6 collard green leaves (or wraps of choice)
- Remove raised portion of the main vein of each collard leaf. Place collards in a large bowl; cover with warm water. Let stand 10 minutes. Drain; pat dry with paper towels.
- In the meantime, prepare salad by combining first 7 ingredients (chickpeas through parsley) in a medium-sized bowl. In a separate bowl, combine tahini, warm water, lemon juice, garlic powder, salt, and pepper. Stir with a whisk. Pour dressing over chickpea mixture and toss to combine.
- Place collard leaves on a large cutting board. Arrange chickpea salad down center of each leaf. Fold in edges of leaf; roll up, jelly-roll fashion; secure with wooden picks.