Collard Wraps with Avocado Chickpea Salad

Let’s go back to our brown bag lunch days. We aren’t big on fish in cans, but beans we can handle. So compare it to a tuna salad, or a chicken salad, either way it’s packed with filling avocado, chickpeas and crunchy additions like apple and red onion. Serve on a collard wrap - because we hear it's the new Wonder Bread.

Optional: Sub diced chicken for chickpeas.

Serves: 2 || Time: 10-15 minutes

Ingredients

CHICKPEA SALAD

1 CAN CHICKPEAS, RINSED AND DRAINED

1 AVOCADO

¼ CUP RED ONION

½ CUP GREEN APPLE, DICED

1 T DIJON MUSTARD

1 T GARLIC POWDER

1 T VEGAN MAYO (OPTIONAL)

SEA SALT AND PEPPER TO TASTE

 

COLLARD WRAPS

2-4 COLLARD GREENS LEAVES

OPTIONAL GARNISHES: TOMATO SLICES, RADISH SLICES, CUCUMBER SLICES

 

DIRECTIONS

DICE RED ONION AND GREEN APPLE, SET ASIDE.

RINSE AND DRAIN CHICKPEAS.

COMBINE CHICKPEAS, AVOCADO, ONION, APPLE, AND VEGAN MAYO (IF USING) IN A BOWL. MASH CHICKPEAS AND COMBINE WELL UNTIL IT REACHES A TUNA SALAD OR CHICKEN SALAD CONSISTENCY.

STIR IN DIJON MUSTARD.

SEASON WITH SALT, PEPPER AND GARLIC POWDER.

STORE CHICKPEA SALAD IN FRIDGE FOR UP TO 3 DAYS.

 

FOR WRAPS:

NEXT, TAKE WASHED AND DRIED COLLARD GREEN LEAVES AND PLACE ABOUT A ¼ CUP OF CHICKPEA SALAD ON IT, WITH ANY ADDITIONAL TOPPINGS (SPROUTS, CARROT, CUCUMBER, PEPPER, RADISH, TOMATO…)

ROLL THE COLLARD GREEN TO FORM A WRAP.