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Curried chickpea collard wrap split into two
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Curried Chickpea Collard Wraps

These Curried Chickpea Collard Wraps are a delicious way to eat a savory curried dish-on the go!
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: gluten-free, vegan
Servings: 4 servings
Calories: 275kcal

Equipment

  • Large skillet
  • Large pot

Ingredients

  • 32 oz. can of chickpeas drained
  • 1 carrot large
  • 1 onion medium
  • 2 dates finely minced
  • 4 collard green leaves large
  • 2 tbsop. cooking oil

Seasonings

  • 1 tsp. smoked paprika
  • ½ tsp. kosher salt
  • 4 tsp. mayonnaise
  • 1 tsp. curry seasoning

Instructions

  • Prepping collard leaves-Allow large pot of water to boil. While boiling water, afterrinsing collards, gently remove stalks from center of collard leaves. Oncewater is at a rolling boil, gently place collard leaves and Blanche for 30seconds. Immediately remove, place in ice cold water for 25-30 minutes, oruntil collard leaves have softened. Pat down with clean towel, and set aside.
  • Finelydice the onion and carrot until there are 1/4” cubes. Set aside
  • Take askillet and preheat and add the cooking oil to the skillet.
  • Oncethe skillet is warm enough, add all of the ingredients (except mayonnaise andchickpeas) together, and sauté on medium-high heat for about 7-10 minutes,until the carrot/onion mixture has some light golden brown charring. Add thechickpeas during the last 4 minutes of the sautéing.
  • Once the chickpea mixture has finished sautéing, turn off skillet & remove fromheat. After cooling off for about 2 minutes, add in the veganaise, and mixwell. Serve over your favorite type of bread (or wrap/ or leafy green wrap!)and enjoy!!