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collard greens wraps with chickpea quinoa tahini curry salad on a white plate on a white table

Chickpea Salad Collard Greens Wraps

Kristina Todini, RDN
Chickpea Salad Collard Greens Wraps, an easy lettuce wrap recipes 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!
5 star (1 rating)
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine Gluten Free, Mediterranean-Inspired, Vegan
Servings 6 wraps
Calories 292 kcal

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!

Notes

Prep ahead: Prep the chickpea quinoa salad and tahini curry sauce up to 2-3 days ahead of time before making the wraps.
Leftovers and storage: Store leftover collard wraps in an airtight container in the refrigerator for up to 4 days. Do not freeze, the fragile collard leaves will not have the same texture after thawing.
Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and is gluten free.

Nutrition

Serving: 1serving (1 wrap)Calories: 292kcalCarbohydrates: 40gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 291mgPotassium: 530mgFiber: 8gSugar: 10gVitamin A: 2441IUVitamin C: 15mgCalcium: 76mgIron: 3mg
Keyword chickpea salad collard wraps
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