Cook along with Pete, George, and Ramona as they prepare some Curried Chickpea Wraps! These gluten-free wraps were an unexpected kid-favorite so don’t be deterred by the big, leafy greens.
Curried Chickpea Wraps
1 ripe avocado
2 15-ounce cans (1 1/2 cups) chickpeas, drained
1 medium stalk celery, diced
1/2 large bell pepper, diced
1 medium carrot, grated
1 lemon, juiced
1/4 cup cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tbsp curry powder
8 collard leaves (may substitute kale or swiss chard)
Mash avocado and chickpeas together until the consistency of egg salad. Add remaining ingredients (except collards) and stir well.
Prepare collard greens by trimming the stems and cutting out the center rib of the stem to be flush with the rest of the leaf. Place trimmed leaves in a large saucepan of boiling water for 30 seconds. Immediately transfer to an ice bath.
Assemble the wraps by adding 1/4 c of the chickpea mixture to the center of the collard leaves. Roll up like a burrito and enjoy!
This video was produced by To the Wolves. Huge thanks to Fustini’s Oils and Vinegars in Traverse City for the kitchen space.
*This video was supported by the Grant or Cooperative Agreement Number, 1 NB01OT009324-01-00, funded by the Centers for Disease Control and Prevention. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the Centers for Disease Control and Prevention or the Michigan Department of Health and Human Services. *