Curried Chickpea Collard Wraps
INGREDIENTS
1 can of chickpeas (~1.5 cups), drained and rinsed
3 stalks of celery, finely diced
2-3 tablespoons golden raisins
2 tablespoons finely chopped red onion or scallion
2 tablespoons finely chopped cilantro or parsley
1/4 cup mayo or yogurt
1 teaspoon dijon mustard
Juice from 1/2 lemon
2-3 teaspoons curry powder
Sea salt and black pepper to taste
Collard greens
METHOD
Place raisins in a small bowl and cover with water to rehydrate for 5 minutes. Drain.
In a large bowl, combine chickpeas, celery, onion, raisins, herbs, mayo, mustard, lemon, curry powder, salt, and pepper. Stir well and use a fork or masher to mash most of the chickpeas. Taste and adjust for seasoning.
Place your collard green on a cutting board and cut off the stem. Use a knife to thinly shave the remaining stem so the collard green is more pliable.
Spoon some of the curried chickpeas on the bottom 1/4 of the collard green and roll like a burrito. Repeat with remaining collard greens. Enjoy!
