Chickpea Collard Wraps
These chickpea collard wraps that are great for a summer snack. They're colorful, crunchy, and a little more impressive than your typical tuna salad.
- 1½ cups dried chickpeas simmered in abundant water until tender or 1 29-ounce can
- ½ medium onion chopped
- ½ red pepper chopped
- 1 stalk celery chopped
- ½ cup sunflower seeds
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- salt and pepper to taste
- 8 to 10 large collard leaves
- Drain chickpeas well and crush them roughly with a potato masher or fork, leaving plenty of texture. Stir in remaining ingredients, except collards.
- Take a nibble of your collard leaves to decide if they are tender and mild enough for your taste when raw. If not, a brief steaming before stuffing tames the flavor of the leaves and renders them brighter and more pliable. If you’re iffy about mayonnaise, try substituting the juice of a lemon and 3 to 4 tablespoons olive oil.
- With a sharp knife, remove the central stalk of each collard leaf. If opting to steam them, do so on a steamer rack over boiling water for about a minute, or until bright green. Plunge into ice water, drain, and pat dry.
- Lay leaves out flat and scoop chickpea salad onto the center. Tuck in sides and roll up like burritos.
Read more about how Kendra Murray incorporates collards into her diet by clicking here!