Description
Chickpea Curry Collard Wraps are a nutritious and flavorful dish that combines a spicy chickpea filling with creamy sauce, all wrapped in fresh collard greens.
Ingredients
Scale
- ½ cup cashew butter (or other nut butter)
- 2 cloves garlic, grated or very finely minced
- 4 tablespoons freshly squeezed lime juice (about 1 lime)
- 2 tablespoons honey
- 1 tablespoon curry powder (or to taste)
- ½ teaspoon sea salt (or to taste)
- ½ teaspoon freshly ground pepper (or taste)
- Hot water (as needed for thinning the sauce)
- 15-ounce can chickpeas, drained and rinsed
- ¼ cup finely chopped red onion
- ¼ cup finely chopped celery
- 4 large collard leaves (thick stem removed)
- ½ cup shredded red cabbage, divided
- ¼ cup cashews, roughly chopped; divided
- ¼ cup chopped cilantro, divided
Instructions
- To a medium bowl, add all the sauce ingredients (except the water), whisk or stir to combine, and add hot water a tablespoons at a time until the sauce reaches your desired consistency.
- Taste the sauce to ensure the flavor balance is to your liking and make any necessary adjustments, then set it aside.
- In a large bowl, add the chickpeas and smash them with a fork, leaving some chunks for texture.
- Add the red onion, celery, and 1/3 cup of the sauce to the chickpeas, mix well, and adjust the salt to taste.
- In a separate bowl, use a paring knife to remove the thick stem from the bottom of each collard leaf. Soak the leaves in boiled water for 1 minute to soften, then drain and rinse with cool water.
- On a flat collard leaf, spread one-quarter of the chickpea filling. Repeat with the remaining leaves and filling mixture, adjusting the amount as needed.
- Evenly sprinkle the filled collards with shredded cabbage, cashews, and cilantro.
- Roll the collard leaves tightly like a burrito, folding in the sides as you go.
- Slice each wrap in half and serve with the reserved sauce for dipping.
Notes
- For best results, allow the sauce to rest for a few minutes after mixing.
- If collard leaves are small, use 5-6 leaves and divide the filling equally.
- Store any leftover sauce in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch/Dinner
- Method: No-cook
- Cuisine: Healthy, Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 220
- Sugar: 4g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg