Avocado lends a luscious texture and offers nutrients like healthy fats, tons of fiber (almost 10 grams per avocado!), and vitamins, minerals, and phytonutrients. The chickpeas make a great plant-based substitute for animal protein – with 14 grams per cup! – not to mention their fiber, B vitamins, iron, and folate content. You’ll never want egg or tuna salad again!
1 ½cupschickpeas (home-cooked, or 1 BPA-free 15-ounce can)
1large avocado
¼tspblack pepper (freshly ground)
½tspground turmeric
½tsppaprika (smoked or sweet, your choice)
½tspgarlic powder
1tspground cumin
1whole lime (juiced)
1tbsporganic apple cider vinegar
¼cupgreen onion (chopped)
¼cuporganic celery (chopped)
¼cupcilantro (chopped)
¼tspsalt (optional)
2leaves organic collard greens (or romaine)
Directions
1
If using canned chickpeas, drain them and reserve the brine by storing it in a sealed container in the refrigerator for up to 3 days.
2
In a medium bowl, add chickpeas, avocado, pepper, turmeric, paprika, garlic, cumin, lime, and apple cider vinegar.
3
Smash avocado and chickpeas with a fork or potato masher until most chickpeas are fully smashed (to keep the mixture together when adding to a wrap or sandwich).
4
Mix in green onion, celery, and cilantro.
5
Taste and season with salt if desired and more pepper as needed. Sprinkle with more paprika.
6
Scoop a generous amount into each collard wrap.
Chef's Notes
Substitutions Use a coconut wrap, whole-grain lavash bread, or whole-grain sprouted bread instead of collard greens.
Have you banned cilantro from your kitchen? Simply omit it or try dill instead!
Don’t have celery on hand? This dish is still delicious without it.
Layer it up Add microgreens, radish, kimchi or kraut and sprinkle with sliced almonds or hemp seeds.
Top on a bed of greens for a delicious salad!
Make it spicy If you love heat, add 1–2 tablespoons of diced jalapeno and ½ tsp chipotle chili powder (or regular chili powder if you like less spice). Or you can simply add some red pepper flakes.
Make extra for leftovers Double or triple this recipe for leftovers all week. Store in the refrigerator for 5–7 days.
1 ½cupschickpeas (home-cooked, or 1 BPA-free 15-ounce can)
1large avocado
¼tspblack pepper (freshly ground)
½tspground turmeric
½tsppaprika (smoked or sweet, your choice)
½tspgarlic powder
1tspground cumin
1whole lime (juiced)
1tbsporganic apple cider vinegar
¼cupgreen onion (chopped)
¼cuporganic celery (chopped)
¼cupcilantro (chopped)
¼tspsalt (optional)
2leaves organic collard greens (or romaine)
Directions
1
If using canned chickpeas, drain them and reserve the brine by storing it in a sealed container in the refrigerator for up to 3 days.
2
In a medium bowl, add chickpeas, avocado, pepper, turmeric, paprika, garlic, cumin, lime, and apple cider vinegar.
3
Smash avocado and chickpeas with a fork or potato masher until most chickpeas are fully smashed (to keep the mixture together when adding to a wrap or sandwich).
4
Mix in green onion, celery, and cilantro.
5
Taste and season with salt if desired and more pepper as needed. Sprinkle with more paprika.
