It’s our third #MeatlessMonday meal of Earth Month and I’m SO excited to share this plant founded magic with you. We’ve been seeking to incorporate extra plant based meals here on Ambitious Kitchen and we are hoping you’re loving it.
I dreamt up these stunning curry chickpea salad wraps a couple of months again when I used to be craving recent flavors and plenty of crunchy veggies. These easy, vegan collard wraps were simply the object! I combined protein packed chickpeas with a rainbow of veggies, tossed them with my famous curry tahini dressing and wrapped it all in combination in a giant collard green leaf.
Double the veggies, double the fun!
Prep those beautiful wraps for a simple weekday lunch paired with your fav facets! May I counsel these paleo crackers? YUM.
Want to devour extra vegetation?
We’re still celebrating Earth Month and I’ve were given you covered with my emblem new, FREE e mail series: 5 Days of Plant-Based Eating! In this series I percentage my absolute best plant-based, vegan recipes with you to revel in for every meal of the day — snacks & muffins integrated!
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What you’ll wish to make these chickpea salad wraps
These vegan curry chickpea salad wraps use heaps of clean flavors and substances for a very easy lunch or dinner you can feel good about. Here’s the entirety you’ll wish to make them:
- For the chickpea salad: you’ll need a can of chickpeas, celery, shredded carrots, dried tart cherries, cilantro and a few red onion.
- For the dressing: this tahini curry dressing is EVERYTHING. To make it you’ll want tahini, lemon juice, maple syrup, curry powder, fresh ginger, turmeric, garlic powder, cayenne pepper (in case you like spice) and somewhat salt & pepper.
- For the wraps: you’re going to use 4 giant collard green leaves, shredded red cabbage, some more cilantro and roasted cashews.
Customize your collard wraps
Because those chickpea collard wraps are most commonly full of colourful veggies, they’re additionally super easy to customise! Here are some tips:
- Choose your protein: those collard wraps would also be delicious with cooked, cubed tofu or even grilled chicken (if you’re now not vegan).
- Change up your veggies: those wraps would even be scrumptious with bell pepper or very finely chopped brussels sprouts or broccoli.
- Use your fav dried fruit: I love dried cherries in this recipe, but dried cranberries, golden raisins or Medjool dates would all be delicious.
- Swap your dressing. If you’re now not a big fan of curry flavor, this peanut dressing would even be delicious.
- Add some warmth: I really like adding a bit of spice to those chickpea salad wraps. Feel unfastened to add some cayenne pepper to the dressing or even sliced jalapeño without delay to the wraps!
Chickpea salad wraps in 5 simple steps
These vegan chickpea salad wraps couldn’t be more straightforward to make. Here’s easy methods to do it:
- Mix the salad. Start by mashing your chickpeas and combining them along with the remainder of the ones recent salad components.
- Make the dressing. Stir up that creamy tahini curry dressing till it’s nice and smooth.
- Combine, style & regulate. Pour the dressing in all places the chickpea salad and mix it smartly. Taste and upload extra salt & pepper if you’d like.
- Wrap your collard leaves. Prep your collard leaves, best each and every leaf with 1/4th of the chickpea salad and wrap them up. See precisely how to do that below and in the video!
- Slice & enjoy. Slice every collard wrap in part and revel in!
Dress it and dip it
Okay, this curry tahini dressing is SO flavorful and addicting, so why not double it? Feel free to make a 2d batch of the dressing on the facet for dipping! GENIUS.
Wrapping collard vegetables 101
Rolling up that enormous collard green leaf might sound (and look) intimidating, but I’m here to stroll you via it step-by-step:
Step 1: minimize & shave down the stem
You’ll get started via slicing the stem off of the collard inexperienced leaf after which sparsely the usage of your knife to shave it down in order that it’s flat. This will assist save you the collard leaf from breaking at the finish and enable you to roll up.
Step 2: add your chickpea salad
Next, upload 1/4th of the chickpea salad and the rest of the toppings to the middle-bottom of the collard wrap.
Step 3: roll that baby up
You’ll then carefully roll the collard wrap up similar to you could possibly with a burrito. Fold in the ends of the wrap as you move in order that the entirety stays within great and cushty.
Step 4: slice and consume
When you’re ready to experience it, slice your chickpea collard wrap in part and eat it up!
Store any leftover chickpea salad or chickpea salad wraps in an airtight container in the fridge for up to 4-Five days. These collard wraps are perfect for meal prep!
Want to eat more crops?
I’ve got you lined with my brand new, FREE electronic mail sequence: 5 Days of Plant-Based Eating! In this collection I proportion my very best plant-based, vegan recipes with you to experience for each and every meal of the day — snacks & desserts included!
Get all the deets & sign up here to revel in colorful, veggie-packed meals all season lengthy.
More vegan lunches you’ll love
Get all of our superb vegan recipes here!
I hope you like these delicious curry chickpea salad wraps! If you are making them remember to leave a remark & a rating so I know the way you really liked them. Enjoy, xo!
Vegan Curry Chickpea Salad Collard Wraps
Prep Time 30 minutes
Total Time 30 mins
Beautiful vegan curry chickpea salad wraps loaded with rainbow veggies, protein-packed chickpeas, and a flavorful tahini curry dressing all wrapped in a contemporary collard wrap. These fresh chickpea collard wraps make the very best no cook dinner, plant founded lunch for busy weeks!
- For the wraps:
- 1 can chickpeas, rinsed and drained
- 1 stalk celery, diced
- 1/2 cup shredded carrot (from 1 medium carrot)
- 1/3 cup tart cherries (or sub chopped Medjool dates or dried cranberries)
- 1/4 cup cilantro
- 2 tablespoons finely diced purple onion
- For the tahini curry dressing:
- 3 tablespoons tahini (I love Soom Foods)
- 1/2 lemon, juiced
- 1 teaspoon pure maple syrup
- 3/4 teaspoon curry powder
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon turmeric
- ¼ teaspoon garlic powder
- not obligatory: 1/4 teaspoon cayenne for highly spiced curry taste!
- 1/2 teaspoon salt, plus extra to taste
- Lots of freshly floor black pepper
- 1-3 tablespoons water to thin
- For the wraps:
- 4 huge collard vegetables (get as big as you can!)
- ½ cup shredded pink cabbage
- ¼ cup cilantro
- 1/4 cup roasted and salted cashews, kind of chopped
Add rinsed and tired chickpeas to a large bowl and use a masher or fork to mash many of the chickpeas. Add in diced celery, shredded carrot, tart cherries, cilantro and diced purple 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 the usage of), salt and pepper. Add 1-3 tablespoons of water to thin until a nice creamy consistency. Mix to mix until a creamy dressing forms. Add more water if necessary. I found that someplace between 2-Three tablespoons is very best.
Add dressing to the chickpea salad. Stir to combine and coat all of the components with dressing. Taste and regulate as essential. You would possibly need to upload extra salt and/or pepper.
Place your collard inexperienced to a chopping board and bring to a halt the huge stems at the bottom. After that you’ll use a knife to thinly shave the remainder stem down so it’s skinny and you'll easily bend and roll the collard inexperienced.
Place a collard leaf on a plate and most sensible with 1/4th of the chickpea salad. Top each with shredded pink cabbage, 1 tablespoon of roasted cashews, and additional cilantro. Wrap up like a burrito, folding ends in as you go, then lower the wrap in half if desired and experience!
To store: store any leftover curry chickpea salad or full collard wraps within the fridge for as much as 4-5 days.
Servings: 4 servings
Serving dimension: 1 collard wrap
Saturated fats: 1.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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