It’s a new year, which means it’s time to reevaluate what you’re eating and start fresh. These collard green wraps are surprisingly filing as they are packed with nourishing veggies like carrots, cucumbers, red onion and alfalfa sprouts. The roasted chickpeas add a hearty touch while the tzatziki sauce ties it all together!
4 collard greens washed with stems removed
1 carrot, peeled and sliced
1 cucumber, peeled and sliced lengthwise
½ red onion
Alfalfa sprouts or any microgreens
120 grams tzatziki sauce
1 425gram can of chickpeas, rinsed and drained
Olive oil, salt and curry powder
Sriracha and ranch, adjusted to your preferred level of spiciness
Preheat oven to 200° C. Wash and rinse chickpeas and toss in oil, salt and a dash of curry powder. Place on a baking sheet and bake for 20 minutes or until lightly browned. Set aside. Take one whole collard green with the lighter side facing upwards. Spread tzatziki in the middle then place carrots, cucumbers, alfalfa and red onion pieces on top. Then add the chickpeas. Carefully start to roll, from the bottom up, tucking in the sides as you go. Once rolled up, cut the wrap in half. Serve with sriracha ranch sauce and enjoy!
Collard Green Wraps with Roasted Chickpeas
Recipe created by @bisouswithrosie for Black Bean Food
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