Vegan Curry Chickpea Salad Collard Wraps

Name: Vegan Curry Chickpea Salad Collard Wraps
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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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Prep Time
30 mins
Total Time
30 mins
Servings
4 servings
Calories
286 kcal
Course
Lunch, Dinner
Cuisine
Asian, Vegan

Vegan Curry Chickpea Salad Collard Wraps

Stella Guerrero

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Beautiful vegan curry chickpea salad wraps loaded with rainbow veggies, protein-packed chickpeas, and a flavorful tahini curry dressing all wrapped in a fresh collard wrap. These fresh chickpea collard wraps make the perfect no cook, plant based lunch for busy weeks!

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Ingredients

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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Instructions

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.
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.
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.
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.
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!

Notes

To store: store any leftover curry chickpea salad or full collard wraps in the refrigerator for up to 4-5 days.
See the full post for easy ways to customize these vegan collard wraps!

Nutrition Information

Show Details

Serving 1collard wrap Calories 286cal (14%) Carbohydrates 38g (13%) Protein 10.3g (21%) Fat 12g (18%) Saturated Fat 1.7g (9%) Fiber 8.5g (34%) Sugar 9.5g (19%)