Chickpea Salad Collard Greens Wrap
Chickpea Salad Collard Greens Wraps, an easy lettuce wrap recipe using collard leaves and a tasty chickpea and quinoa salad in a tahini curry sauce. A plant-based lunch to prep, then grab and go!
Have you tried collard greens wraps? Using collard greens in place of traditional wraps is a creative way to boost your plant intake for a quick and satisfying lunch on-the-go.
👉 Ready to learn how to make a wrap with collard greens? Let’s do it!
🥬 Ingredients
- Collard leaves: large collard leaves are used as wraps for the chickpea salad, providing a sturdy and nutritious alternative to tortilla wraps
- Hummus: Hummus is used as a spread in the wraps, adding creaminess and flavor to the dish
- Avocado: Sliced avocado adds a creamy and rich texture to the wraps, along with healthy fats
- Quinoa: protein-packed grain that adds a nutty flavor and a fluffy texture to the chickpea salad. You can substitute quinoa with other grains like brown rice, couscous, or bulgur wheat.
- Chickpeas: also known as garbanzo beans, are a great source of plant-based protein and fiber. They add a creamy and hearty texture to the salad. You can use other types of beans such as black beans, lentils, or cannellini beans.
- Vegetables: carrot, red onion, red cabbage, cilantro, and dried cranberries add crunch to the chickpea quinoa salad
- Tahini curry sauce: we’re making a simple sauce made with tahini, curry powder, lemon juice, garlic, ginger, and other spices to mix with the chickpea quinoa salad for a boost of flavor
- Recommended tools: small pot, blender
🥣 How to make (step-by-step photos)
1️⃣ Step One: Make quinoa
The first step to making the wraps is to first cook the quinoa.
Follow your quinoa package instructions, but typically using one part quinoa to two parts water. Bring the pot to a boil, then cover and reduce to a simmer for about 15-20 minutes until water is absorbed.
Once done, remove the lid and let the quinoa sit for 5 minutes, then fluff with a fork.
2️⃣ Step Two: Make tahini curry sauce
While the quinoa is cooking, it’s time to make the tahini curry sauce that will be mixed into the chickpea and quinoa salad.
To do this, add tahini, lemon juice, maple syrup, minced ginger, minced garlic, curry powder, ground turmeric, salt, pepper, and water to a blender. Mix until the sauce is well combined, about 30 seconds.
Give the sauce a taste and adjust seasoning as desired. The sauce should be runny but slightly thick. Add more tahini, water, or lemon juice to achieve desired consistency.
3️⃣ Step Three: Make chickpea quinoa salad
When the quinoa and sauce are done, it’s time to mix the chickpea quinoa salad.
In a bowl, combine cooked quinoa, drained chickpeas, shredded carrot, diced red onion, chopped red cabbage, cilantro, and dried cranberries.
Drizzle the tahini curry sauce on top and mix to combine. Reserve any leftover sauce for dipping the wraps.
4️⃣ Step Four: Wrap ingredients in collard greens
It’s finally time to make the collard wraps! First, prep the greens by washing the collard leaves and cutting off the hard stems.
Then make the wraps:
- Place a smear of hummus in the center of each collard leaf.
- Spoon 2-3 spoonfuls of the chickpea quinoa salad on top of the hummus.
- Add a few slices of avocado on top.
- Wrap the collard greens like a burrito, tucking in the sides and rolling until wrapped.
- Cut in half and enjoy!
❓ Recipe questions + quick tips
Yes! You can prep the chickpea quinoa salad and tahini curry sauce up to 2-3 days ahead of time before assembling the wraps.
Absolutely! Feel free to customize the wrap with your favorite veggies, sauces, or add-ons to suit your taste preferences.
Collard greens can be softened and used as wraps by removing the tough stems, blanching or running the leaves under hot water to soften them, and then filling them with a variety of ingredients like chickpea salad, vegetables, and spreads.
🧊 How to store
- Refrigerator storage: Store leftover collard wraps in an airtight container in the refrigerator for up to 4 days.
- Freezer storage: Do not freeze, the fragile collard leaves will not have the same texture after thawing.
👉 More collard greens recipes
Want more recipes using collard leaves? Try Collard Greens Pesto or Sautéed Collard Greens.
FREE MeAL PLANNING GUIDE
Chickpea Salad Collard Greens Wraps
Equipment
- 1 small pot
- 1 high powered blender
Ingredients
Collard Wrap Ingredients
- 1 cup quinoa dry
- 1 can chickpeas drained
- 1 medium carrot shredded
- ⅓ cup red onion diced
- ½ cup red cabbage chopped
- ½ cup fresh cilantro chopped
- ½ cup dried cranberries chopped
- 6 large collard leaves
- ½ cup hummus
- 1 medium avocado sliced
Tahini Curry Sauce Ingredients
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 teaspoons water to thin sauce, if needed
Instructions
- Make quinoa: Cook 1 cup quinoa according to package instructions. This typically means adding one part quinoa to a pot with two parts water (so 1 cup quinoa and 2 cups water, as recipe is written). Then bring the pot to a boil, cover and reduce to a simmer, and cook until water is absorbed, about 15-20 minutes. When done, remove the lid and let the quinoa sit for 5 minutes and fluff with a fork.
- Make sauce: Add 3 tablespoons tahini, 2 tablespoons lemon juice, 2 teaspoons maple syrup, 2 teaspoons minced ginger, 1 teaspoon minced garlic, 1 teaspoon curry powder, 1 teaspoon ground turmeric, ½ teaspoon salt, ¼ teaspoon black pepper, and 2-3 teaspoons water to a blender. Mix until the sauce is well combined, about 30 seconds. Taste and add more salt, lemon juice, or other seasoning until you reach desired taste. The sauce should be runny but slightly thick; if sauce is too thin add more tahini, if it’s too thick add more water or lemon juice.
- Make chickpea quinoa salad: When quinoa is done, add it to a bowl with 1 can chickpeas, 1 medium carrot, ⅓ cup red onion, ½ cup red cabbage, ½ cup fresh cilantro, and ½ cup dried cranberries. Then drizzle the tahini curry sauce on top and mix to combine. If you have leftover sauce, you can add it to a bowl for dipping the wraps.
- Wrap ingredients in collard greens: Prep 6 large collard leaves by first washing and then cutting off the hard stems. Then add a smear of ½ cup hummus in the center of the wrap, add 2-3 spoonfuls of the chickpea salad, and a few slices of 1 medium avocado. Then wrap the collard greens like a burrito by first tucking in the sides, then rolling until wrapped. Then cut in half and enjoy!
