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Easy Chickpea Curry Collard Wraps photo

Chickpea Curry Collard Wraps

These Chickpea Curry Collard Wraps are vibrant, nutritious, and packed with flavor! Perfect for a quick lunch or light dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • ½ cup cashew butter or substitute with almond or peanut butter
  • 2 cloves garlic grated or very finely minced
  • 4 tablespoons freshly squeezed lime juice about one whole lime
  • 2 tablespoons honey or replace with maple syrup for vegan option
  • 1 tablespoon curry powder adjust according to your heat preference
  • to taste sea salt
  • to taste freshly ground pepper
  • hot water to thin the sauce as needed
For the Filling:
  • 1 15-ounce can chickpeas drained and rinsed
  • ½ cup finely chopped red onion
  • ½ cup finely chopped celery
  • 4 large collard leaves remove the thick stem at the base
  • 1 cup shredded red cabbage divided
  • ½ cup cashews roughly chopped, use roasted and salted
  • ½ cup chopped cilantro divided

Equipment

  • Mixing bowl
  • Knife
  • Cutting board
  • Whisk
  • Measuring cups and spoons

Method
 

Preparation Steps:
  1. Step 1: Prepare the Sauce. In a mixing bowl, combine the cashew butter, grated garlic, lime juice, honey, curry powder, sea salt, and freshly ground pepper. Whisk the ingredients together until smooth. If the sauce is too thick, gradually add hot water until you reach your desired consistency.
  2. Step 2: Make the Filling. In another bowl, mix the drained chickpeas, chopped red onion, celery, and half of the chopped cilantro. Pour the prepared sauce over the chickpea mixture and stir until everything is well coated.
  3. Step 3: Prepare the Collard Leaves. Carefully rinse the collard leaves and pat them dry. To soften the leaves, you can blanch them in boiling water for about 30 seconds or use a damp paper towel to microwave them for a few seconds.
  4. Step 4: Assemble the Wraps. Lay a collard leaf flat on a clean surface. Scoop a generous amount of the chickpea filling onto the center, then top with shredded red cabbage, chopped cashews, and remaining cilantro. Fold the sides of the leaf over the filling and then roll from the bottom up to create a wrap. Repeat with the remaining leaves and filling.
  5. Step 5: Serve. Slice the wraps in half if desired, and serve with any remaining sauce for dipping. Enjoy your flavorful Chickpea Curry Collard Wraps!

Notes

  • Prep the chickpea filling and sauce in advance and store them separately in the fridge for up to three days.
  • Feel free to customize the vegetables in the wraps according to your preference.
  • These wraps are best enjoyed fresh, but can be stored in the refrigerator for a short time.