Anti Inflammatory Vegan Collard Green Wraps with Spiced Chickpea Filling
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Learn more →Ingredients
4 servings
For the wraps
- 8 large collard green leaves, stems trimmed flush with the leaf
For the filling
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 cup cooked brown rice
- 1 tbsp fresh lemon juice
For the tahini sauce
- ¼ cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2–3 tbsp water
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Bring a large pot of water to a boil. Working one at a time, submerge each collard green leaf for 30–45 seconds, until the leaf turns bright green and is pliable enough to fold without cracking. Transfer to a cutting board and pat dry. Repeat with all 8 leaves.
- 2
In a small bowl, whisk together the tahini, 2 tbsp lemon juice, minced garlic, and salt. Add water 1 tbsp at a time, whisking until the sauce is smooth and pourable, about the consistency of a thick dressing. Set aside.
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