Ingredients
Directions
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.
In a medium bowl, add chickpeas, avocado, pepper, turmeric, paprika, garlic, cumin, lime, and apple cider vinegar.
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).
Mix in green onion, celery, and cilantro.
Taste and season with salt if desired and more pepper as needed. Sprinkle with more paprika.
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.
Recipe from WHOLE Life Club (WLC).
Ingredients
Directions
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.
In a medium bowl, add chickpeas, avocado, pepper, turmeric, paprika, garlic, cumin, lime, and apple cider vinegar.
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).
Mix in green onion, celery, and cilantro.
Taste and season with salt if desired and more pepper as needed. Sprinkle with more paprika.
Scoop a generous amount into each collard wrap.
