Chickpea Tahini Collard Wraps

Creamy chickpea tahini salad wrapped in delightfully crunchy collard wraps. A vegan, gluten free make-ahead lunch or appetizer that comes together in less than 20 minutes.

Ingredients

• 1/2 cup chopped English cucumber
• 1/2 cup chopped bell pepper
• 1/3 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup chopped radishes (optional)
• 3 Tbsp. fresh chopped parsley
• 1/4 cup tahini (sesame seed paste)
• 3 1/2 Tbsp. warm water
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. garlic powder
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 6 collard green leaves (or wraps of choice)
• 1 15.5-oz. can chickpeas, drained and rinsed

Instructions

1. 1

   Remove raised portion of the main vein of each collard leaf. Place collards in a large bowl; cover with warm water. Let stand 10 minutes. Drain; pat dry with paper towels.

2. 2

   In the meantime, prepare salad by combining first 7 ingredients (chickpeas through parsley) in a medium-sized bowl. In a separate bowl, combine tahini, warm water, lemon juice, garlic powder, salt, and pepper. Stir with a whisk. Pour dressing over chickpea mixture and toss to combine.

3. 3

   Place collard leaves on a large cutting board. Arrange chickpea salad down center of each leaf. Fold in edges of leaf; roll up, jelly-roll fashion; secure with wooden picks.