Chickpea salad is becoming a staple in my fridge and tastes even better wrapped up in collards! The salad also makes a great sandwich or salad topper. Let me know how you like it!
Let me know what you think! And if you try the recipe and like it, snap a pick and share to insta tagging @simply__radishing for a feature!
Download a printable PDF of the recipe below:
Ingredients:
2-3 large collards leaves
For the salad:
1 can chickpeas (rinsed and drained)
1 stalk of celery
2 medium carrots or 1 large
2 green onions
1 tbsp sunflower seeds
3 tbsp vegan mayo
2 tbsp dijon mustard
1 tbsp fresh dill
1/4 tsp garlic powder
s & p to taste
Instructions:
Place your chickpeas in a large bowl and gently mash with a fork until you get your desired consistency - I like mine with still a few whole chickpeas, not too mashed up!
Dice your celery and carrots and mix in with the chickpeas.
Slice green onions, chop fresh dill, and add both to the mixture along with sunflower seeds.
Add in your mayo, mustard, garlic powder and a sprinkle of salt and pepper and mix thoroughly.
Wash and dry your collards then cut out or shave down the stem to make them easier to roll.
Place chickpea salad in the leaf, fold in both sides and roll it up.
Slice wraps in half and enjoy!
Comments