Curried Chickpea and Vegetable Wrap
If you’ve never used collard green leaves as a wrap for your sandwiches, let this recipe be your inspiration. Rolled up like a burrito, these wraps give your sandwich a boost of nutrients, a crunchy and refreshing texture, and a low-carb, gluten-free way to enjoy a meal.
I love curried chickpeas, because they have an egg salad or chicken salad like consistency without the dairy. They’re packed with protein, vitamins, and I always have a can of chickpeas in my pantry and a tub of tahini, so it’s easy to whip up. The chickpeas are mashed and mixed with basic pantry and fridge ingredients and topped with spiralized veggies, avocado, and wrapped up in the collard green leaf.
These sandwiches are easy to make and work well also stuffed in between your favorite bread slices – I love using a hearty multigrain bread with some hummus and greens (like a spinach or spring mix) and enjoying it that way.
The curried chickpeas save in the refrigerator for 2-3 days, but are best enjoyed fresh! Top with some spiralized cabbage, maybe some alfalfa sprouts – whatever you’re in the mood for!
If you can’t find carrots large enough to spiralize, just use a vegetable peeler or julienne peeler. Choose your own adventure!
Nutritional Information & Recipe
Curried Chickpea and Spiralized Vegetable Wrap
- 1 14oz can chickpeas
- 3 tablespoons tahini
- 1 lime juiced
- 1 tablespoon curry powder
- 3 tablespoon water
- salt and pepper
- 4 collard green leaves
- 1 avocado peeled, pitted, sliced
- ¼ cup cilantro leaves
- 1 large red bell pepper Blade A, noodles trimmed
- 1 large carrot peeled, Blade D, noodles trimmed
- Drain and rinse the chickpeas in a colander. Leaving them in the colander, lightly smash them using the back for a fork. Set aside.
- In a medium bowl, whisk together the tahini, lime juice, curry powder, water, salt and pepper. The mixture should be creamy. Add in the mashed chickpeas and stir well to combine.
- Lay out a collard green leaf. Spread the chickpea mixture out on one half of the leaf and top with avocado, cilantro, bell pepper, and carrot. Roll like a burrito, slice in half, and use toothpicks to securely hold. Repeat until all collard green leaves are used. Serve.