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About the Recipe
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!
Christie's Take
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