It’s HOT here.
I open the windows in the morning to let warm air in while slurping down a frosty shake, quickly shutting them post-brain freeze because it’s just too humid.
It’s all OK because I have the perfect recipe to share for a heat wave.
Two firsts are going down with this post— first wrap AND first chickpea salad!
I’ve been making these Green Chickpea Salad Collard Wraps for the perfect light yet satisfying summer plate.
The first time I tried collard ‘wraps’ I was totally skeptical.
You want me to stuff all of my sandwich toppings into…that?
I’m sorry I so grossly underestimated you, collards.
After stuffing them with copious amounts of this Green Chickpea Salad, I’m pretty sure these sturdy greens can withstand anything.
I thought it might be helpful to share my preparation for collard leaves, since my first time was…shall we say, less than yummy.
Oh, it was going just fine, until I chomped down hard on the bitter center stem, and, in trying to gnaw through it, split my wrap in half.
Whether you like. your collard wraps raw or blanched, my preparation method begins the same way.
First, I rinse the collard leaf and pat dry.
Next, cut the stem with a knife or kitchen shears so it’s flush with the base of the leaf.
Now flip over the leaf and “shave” down the protruding core of the stem so that it’s as close to the leaf as possible without tearing it.
At this point, your collard green is good to go raw, so wrap and enjoy.
Alternatively, you can choose to blanch your collard greens by placing in boiling water for 30 seconds, then quickly plunging into a bucket of ice water.
This chickpea salad is ridiculously creamy while still being light and oil free.
The creamy base is a mixture of almond milk yogurt and avocado, dressed up with sweet basil, tart lemon, and red onion.
Not a fan of collard greens?
This Green Chickpea Salad is also great as a salad topper, on toast, on crackers, or by the spoonful.
I love to eat my collard wraps for a quick 5 minute lunch, but it would also be perfect for a light summer dinner.
If you make these Green Chickpea Salad Collard Wraps, let me know!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your wraps!
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- 1 can chickpeas, drained and rinsed
- 1 avocado
- ¼ cup unsweetened almond milk yogurt
- handful of basil or dill, chopped
- ¼ cup red onion, diced
- 1 lemon, squeezed
- Himalayan sea salt
- Black pepper
- 6-8 collard wraps
- Optional for serving: shredded carrot, shredded cabbage,
- Add the chickpeas, avocado, almond milk yogurt, basil/dill, and red onion to a bowl and lightly smash with a fork.
- Add in the lemon, Himalayan sea salt, and black pepper and stir again to combine.
- Rinse and dry your collard leaves.
- Trim down the stem and shave down the backside with a knife to remove as much of the tough protruding core as you can.
- At this point, you can top with the green chickpea salad and enjoy raw, or blanche the leaves by dipping in boiling water for 30 seconds, then plunging into ice- water to halt cooking.
- To assemble the collard wraps, divide chickpea salad between collard wraps and add optional veg (shredded carrot, cabbage, etc), fold like a taco, and serve immediately.
- Store leftover green chickpea salad in the fridge for 2-3 days, thought best when fresh.