Collard Wraps with Chickpea Walnut Meat
We spent the weekend seeding hundreds of new plants and collard green seeds were high on the list of weekend chores. We are going to have over 800 collard green plants at Tumbleweed Farm this year and my goal is to have a lot of delicious recipes to share with our CSA members so they feel inspired to continue cooking and eating this lovely green superfood.
These collard wraps are a fun and delicious alternative to tradition burritos. I got the inspiration for this recipe from similar wraps that I have eaten at Whole Foods. They are filled with a chickpea and walnut filling that has an absolutely wonderful texture and makes these veggie wraps taste “meaty” and satisfying. We made these wraps for lunch two days in a row and I have a feeling this lunch trend isn’t going anywhere anytime soon.
When we weren’t busy stuffing our faces with these collard wraps or seeding in the greenhouse we spend the rest of the weekend bonding with our new chickens. We were originally going to get enough chicks to have eggs be an option for our CSA members. However, we decided with all the changes we are going through this season to just get enough for our family to enjoy.
I’m happy with our decision to only get a few and it has been really fun getting to know them. Henry isn’t quite so sure about them yet but I think he will eventually come around. Fingers crossed!
Anyhow, back to these collard wraps. We ended up dipping them into a peanut-lime sauce. I’ve made this sauce before and absolutely loved it. The recipe is here. If you haven’t tried collard wraps before I suggest giving them a whirl now. What I love is that these come together in less than 15 minutes and no cooking is involved. These are also easily portable and would make a great lunch to bring to work. Just wrap them in a little foil and you are good to go! For my other favorite collard green wrap check out this recipe we made last summer. So good! Happy collard burrito eating! Enjoy.
Collard Green Wraps with Chickpea Walnut Meat
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 6 wraps
- 1 cup cooked chickpeas (if canned rinsed and drained)
- 1/2 cup walnuts
- 6 collard green leaves
- 1 TBS low sodium Tamari (or soy sauce)
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 small avocado, diced
Preparation
- Combine the chickpeas and walnuts with 1 TBS tamari and process in a food processor until it becomes the consistency of ground meat.
- Shave down the thick stalk of the collard leaves. Place an even amount of the chickpea and walnut mixture on each leaf and and add the rest of the veggies. Fold up like a burrito and serve with peanut sauce or sauce of choice. Enjoy!
Notes
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
Your little chicks are so cute! I need to try and find collard greens here in Australia. They aren’t quite as popular here as in the USA. Do you think butter lettuce leaves would work instead? I’d love to have these in my lunch box – my colleagues would be jealous indeed.
Lettuce wraps would work beautifully as a substitute!
Such gorgeous burrito rainbows! I have yet to try a walnut “meat” and will definitely be making this. Love it with the dipping sauce!
Let me know if you try the walnut meat! I loved adding the chickpeas for added texture. We are hooked!
Would like to make that chickpea and walnut filling right now! Your CSA sounds so wonderful, wish I could be a part of it!
If you lived closer we would love to have you be a part of it!!!
I’m loving that filling! Wow, 800 plants… Yum! That wee little chick is so cute; he’ll come around. How could you not?
I love the idea of mixing the chickpeas into the walnut meat- and my boyfriend is a big fan of collard greens right now so I am going to hop onto this train and make these this week! Thanks for the inspiration. Wish I could come meet those sweet baby chicks! So exciting to see you guys expanding!
Thanks Marisa! I’m glad to know that the BF is on a collard green kick! These “burritos” are pretty darn good!!!
Collard wraps! And baby chicks! Love this post.
hehe! Thank you!
Those baby chicks, ahh! I’m dying. I think it was a good idea to start small. You’ve already got your hands full and I can imagine keeping up with chickens takes some effort and getting used to.
These collard wraps look unbelievable! I love the idea of ‘chickpea meat’. I bet they’re crunchy and peanutty delicious!
The chickpea “meat” is a new staple for us!!! Let me know if you try it!
I love using collard greens as wraps! The walnut meat sounds great. These would be perfect with that peanut lime sauce. I’m salivating! Also, if you have too many collard greens, please feel free to ship them my way 🙂 hehe
And that baby chick is too cute. Ah!
haha! Send us your address!!!!
That is a lof of collard green plants! Awesome! Omg, that little chick is the sweetest 🙂 Aww. I love this walnut meat!
Isn’t she so stinking cute! I’m loving our chickens!
This looks like a great recipe! I’ve made collard wraps before, but I usually cook the collard greens first. I’m going to give this version a try in the next few days.
These wraps look delicious. The filling sounds extra yummy 🙂
We just ate these for dinner! 6 wraps (plus one extra collard leaf, rolled up and dipped in peanut sauce) fed our family of four very happily. We used the leftover coconut milk to make coconut rice pudding for dessert. 🙂 Thanks for a great recipe! We like collards but usually cook them; it’s nice to have a recipe that features them raw. Also, the garbanzo/walnut mixture was fantastic. We’re not a vegetarian family but most of our meals are meatless and it’s great to have such a tasty new meal in rotation!
simple: tried it. loved it. thanks!!
Awesome! Glad you enjoyed it as much as we do!