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Curried Chickpea and Spiralized Vegetable Wrap

Prep Time 15 mins
Total Time 15 mins


  • 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
  • ΒΌ 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.