This is a very easy, yet healthy recipe that is both tasty and nutritious. The collard green is a great way to wrap up your favorite meals for a low carb option. However, if you are not a fan (I do recommend trying it before ya knock it, they have a wonderful fresh crunch.) you can always wrap up this recipe in your favorite tortilla or even on some toast. I share my favorite toppings with you, but feel free to add and take away whatever toppings that best suit your taste buds!
Let’s Get to Making
What you’ll need
- Two or three big collard green leaves (washed)
- 1 (15 oz) can of chickpeas (drained and rinsed)
- 2 medium-size carrots (thinly sliced & chopped)
- 2 garlic cloves (minced)
- 1/3 cup fresh chopped cilantro
- Juice from 1/2 a lemon
- 1/2 of a medium-sized red onion (diced)
- 4 tbsp of vegan mayo
- salt and pepper to taste
- Pickled jalapenos
- Tomato (diced)
First, let’s make the chickpea salad.
- In a medium-size bowl, mash the chickpeas with either a fork or a potato masher.
- Add all of the remaining ingredients that are needed for the chickpea salad.
- Use a spoon and mix well.
- Refrigerate for about an hour (or eat as is if you’re impatient like me)
Now, let’s assemble our chickpea salad burrito.
- Take the collard green leaf and lay it flat out onto a cutting board.
- With a sharp paring knife, gently and carefully cut closely along the stem of the collard green. This stem is tough to eat, you will want to basically shave down the stem as close as you can get it to the leaf itself (until the stem feels flat), try not to tear the leaf.
- Once you have finished trimming the stem, layer in a generous amount of the chickpea salad and add the toppings.
- To seal the deal, fold the outer edges of the wrap inward and roll as if you are rolling a burrito.
- You can eat as is or cut it in half.
Note: the recipe makes about two to three wraps. If you are making this for one person, I would suggest that you refrigerate the chickpea salad in a container and prepare the wraps when you are ready to eat them. If you make them all the wraps at once and then refrigerate, they could get soggy.