Chickpea “Tuna Salad” Wraps



  • Collard greens (raw & fresh large leaves)

  • 1 large can chickpeas

  • 1 red onion diced

  • 6 dill pickle spears (diced)

  • 1 scoop garlic hummus

  • 1 whole avocado

  • 3 strips smoked Tempeh bacon

For an easy weeknight dinner when you are running out of time, sandwhiches are a wonderful go-to. In this case, instead of bread, lunch meat and cheese, we chowed down on collard green wraps filled with a flavorful chickpea “tuna” salad.

To make, soak your collard greens in warm water (to make them softer and easier to wrap). While your green are soaking, get out a potato smasher (or fork if you are extra patient) and start smashing up your chickpeas. Don’t smash them so much that they become the consistency of hummus -- you want them a bit rough so that there’s a tuna salad like texture to this mixture.

Once you have your peas smashed, add diced red onion, diced pickles, 1 spoonful of garlic hummus and one whole avocado. Stir mixture until it is well combined.

Lay your leaves out flat and spoon about 2 scoops per leaf, layer tempeh bacon on top. You can also add some small cherry tomatoes. Wrap your greens so that the stem is the seam of the leaf (if you try to wrap down the leaf the short way, the stem will snap and you won’t have a wrap anymore -- you’ll have a mess!)

Serve with your favorite side, in our case we served with herbed baby potatoes.


Elizabeth Carr