Chickpea Tahini Collard Wraps
Creamy chickpea tahini salad wrapped in delightfully crunchy collard wraps. A vegan, gluten free make-ahead lunch or appetizer that comes together in less than 20 minutes.
Servings: 6 wraps
Ingredients
- 1 15.5-oz. can chickpeas, drained and rinsed
- 1/2 cup chopped English cucumber
- 1/2 cup chopped bell pepper
- 1/3 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped radishes optional
- 3 Tbsp. fresh chopped parsley
- 1/4 cup tahini sesame seed paste
- 3 1/2 Tbsp. warm water
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. garlic powder
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 6 collard green leaves or wraps of choice
Instructions
- 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.
Nutrition
Serving: 2g | Calories: 260kcal | Carbohydrates: 27g | Protein: 13g | Fat: 13g | Saturated Fat: 1.5g | Sodium: 312mg | Fiber: 10g | Sugar: 4g