Vegan Curry Chickpea Salad Collard Wraps
Total Time
30 minutes
Prep Time
30 minutes
Rating
4.96 out of 5 stars
(21)
Ingredients
4 servings
- For the wraps:
- 1 can chickpeas, rinsed and drained
- 1 stalk celery, diced
- 1/2 cup shredded carrot (from 1 medium carrot)
- 1/3 cup tart cherries (or sub chopped Medjool dates or dried cranberries)
- 1/4 cup cilantro
- 2 tablespoons finely diced red onion
- For the tahini curry dressing:
- 3 tablespoons tahini (I like Soom Foods)
- 1/2 lemon, juiced
- 1 teaspoon pure maple syrup
- 3/4 teaspoon curry powder
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon turmeric
- ¼ teaspoon garlic powder
- optional: 1/4 teaspoon cayenne for spicy curry flavor!
- 1/2 teaspoon salt, plus more to taste
- Lots of freshly ground black pepper
- 1-3 tablespoons water to thin
- For the wraps:
- 4 large collard greens (get as big as you can!)
- ½ cup shredded red cabbage
- ¼ cup cilantro
- 1/4 cup roasted and salted cashews, roughly chopped
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Preparation
Step 1
Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced celery, shredded carrot, tart cherries, cilantro and diced red onion.
Step 2
In a separate bowl, make the dressing: add tahini, lemon juice, pure maple syrup, curry powder, grated ginger, turmeric, garlic powder, cayenne pepper (if using), salt and pepper. Add 1-3 tablespoons of water to thin until a nice creamy consistency. Mix to combine until a creamy dressing forms. Add more water if necessary. I found that somewhere between 2-3 tablespoons is perfect.
Step 3
Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary. You may want to add more salt and/or pepper.
Step 4
Place your collard green to a cutting board and cut off the large stems at the bottom. After that you’ll use a knife to thinly shave the remaining stem down so it’s thin and you can easily bend and roll the collard green.
Step 5
Place a collard leaf on a plate and top with 1/4th of the chickpea salad. Top each with shredded red cabbage, 1 tablespoon of roasted cashews, and extra cilantro. Wrap up like a burrito, folding ends in as you go, then cut the wrap in half if desired and enjoy!
Step 6
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