Vegan Curry Chickpea Salad Collard Wraps
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Vegan Curry Chickpea Salad Collard Wraps
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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
- For the wraps:
- 1 chickpeas canned, rinsed and drained
- 1 celery stalk, diced
- 1/2 cup carrot shredded, from 1 medium carrot
- 1/3 cup tart cherries or chopped Medjool dates or dried cranberries
- 1/4 cup cilantro
- 2 tablespoons red onion finely diced
- For the tahini curry dressing:
- 3 tablespoons tahini brand preference: Soom Foods
- 1/2 lemon juiced
- 1 teaspoon pure maple syrup
- 3/4 teaspoon curry powder
- 1 teaspoon ginger fresh grated
- 1/4 teaspoon Turmeric
- ¼ teaspoon garlic powder
- cayenne pepper optional, 1/4 teaspoon, for spicy curry flavor
- 1/2 teaspoon salt plus more to taste
- black pepper lots of freshly ground
- 1-3 tablespoons water to thin
- For the wraps:
- 4 collard greens large
- ½ cup red cabbage shredded
- ¼ cup cilantro
- 1/4 cup cashews roasted and salted, roughly chopped
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
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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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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