Several weeks ago, I came across a delicious-looking recipe for collard wraps with chickpea walnut meat on Dishing Up the Dirt. I have been drawn to eating raw foods lately, so these collard wraps definitely piqued my interest. I have modified the original recipe by adding green onions and furikake (Japanese rice seasoning) to the chickpea walnut meat and paired the wraps with my own peanut sauce. —Lisa @ Healthy Nibbles & Bits
about 8 to 9 wraps
collard greens (about 8 leaves)
15-ounce can of chickpeas
stalks of green onions, chopped (green parts only)
low-sodium soy sauce
furikake (seaweed rice seasoning)
medium red bell pepper, sliced
English cucumber, sliced
medium avocado, sliced
creamy peanut butter
maple syrup (or honey), add more if necessary
Rinse the collard green leaves and pat dry. Chop off the stems of the collard greens. If you are working with leaves that have thick stems, turn the leave over and shave off part of the the thick stalks.
Drain and rinse the chickpeas. Place the chickpeas in a food processor and blend with walnuts until everything is roughly chopped.
Place the chickpea mixture in a medium sized bowl, and add in the green onions, soy sauce, sesame oil, and furikake. Stir the mixture until everything is well incorporated.
Place equal amounts of the chickpea mixture on top of all the collard leaves. I like to spread it vertically on the leave to make the folding easier later. Add shredded carrots, red pepper, cucumber, and avocado along the chickpea mixture.
Fold the left and right sides of a collard leaf toward the center line, and then fold the top of the leaf down toward the center to finish a wrap. Repeat this step for folding all the other wraps.
In a small bowl, mix the peanut sauce ingredients together until well incorporated. I like to dip the wraps in the sauce, but you can also pour equal amounts of the dipping sauce in each wrap before folding them.