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!
1/3cuptart cherries (or sub chopped Medjool dates or dried cranberries)
1/4cupcilantro
2tablespoonsfinely diced red onion
For the tahini curry dressing:
3tablespoonstahini (I like Soom Foods)
1/2lemon, juiced
1teaspoonpure maple syrup
3/4teaspooncurry powder
1teaspoonfresh grated ginger
1/4teaspoonturmeric
¼teaspoongarlic powder
optional: 1/4 teaspoon cayenne for spicy curry flavor!
1/2teaspoonsalt, plus more to taste
Lots of freshly ground black pepper
1-3tablespoonswater to thin
For the wraps:
4large collard greens (get as big as you can!)
½cupshredded red cabbage
¼cupcilantro
1/4cuproasted and salted cashews, roughly chopped
Instructions
Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced celery, shredded carrot, tart cherries, cilantro and diced red onion.
In a separate bowl, make the dressing: add tahini, lemon juice, pure maple syrup, curry powder, grated ginger, turmeric, garlic powder, cayenne pepper (if using), salt and pepper. Add 1-3 tablespoons of water to thin until a nice creamy consistency. Mix to combine until a creamy dressing forms. Add more water if necessary. I found that somewhere between 2-3 tablespoons is perfect.
Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary. You may want to add more salt and/or pepper.
Place your collard green to a cutting board and cut off the large stems at the bottom. After that you’ll use a knife to thinly shave the remaining stem down so it’s thin and you can easily bend and roll the collard green.
Place a collard leaf on a plate and top with 1/4th of the chickpea salad. Top each with shredded red cabbage, 1 tablespoon of roasted cashews, and extra cilantro. Wrap up like a burrito, folding ends in as you go, then cut the wrap in half if desired and enjoy!
Notes
To store: store any leftover curry chickpea salad or full collard wraps in the refrigerator for up to 4-5 days.See the full post for easy ways to customize these vegan collard wraps!