Vegan Curry Chickpea Salad Collard Wraps

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30 Mins
Vegan Curry Chickpea Salad Collard Wraps

Beautiful vegan curry chickpea salad wraps loaded with rainbow veggies, protein-packed chickpeas, and a flavorful tahini curry dressing all wrapped in a fresh collard wrap. These fresh chickpea collard wraps make the perfect no cook, plant based lunch for busy weeks!


For the wraps:

1 can chickpeas, rinsed and drained

1 stalk celery, diced

1/2 cup shredded carrot (from 1 medium carrot)

1/3 cup tart cherries (or sub chopped Medjool dates or dried cranberries)

1/4 cup cilantro

2 tablespoons finely diced red onion

For the tahini curry dressing:

3 tablespoons tahini

1/2 lemon, juiced

1 teaspoon pure maple syrup

3/4 teaspoon curry powder

1 teaspoon fresh grated ginger

1/4 teaspoon turmeric

¼ teaspoon garlic powder

optional: 1/4 teaspoon cayenne for spicy curry flavor!

1/2 teaspoon salt, plus more to taste

Lots of freshly ground black pepper

1-3 tablespoons water to thin

For the wraps:

4 large collard green leaves (get as big as you can!)

½ cup shredded red cabbage

¼ cup cilantro

1/4 cup roasted and salted cashews, roughly chopped


Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced celery, shredded carrot, tart cherries, cilantro and diced red onion.

In a separate bowl, make the dressing: add tahini, lemon juice, pure maple syrup, curry powder, grated ginger, turmeric, garlic powder, cayenne pepper (if using), salt and pepper. Add 1-3 tablespoons of water to thin until a nice creamy consistency. Mix to combine until a creamy dressing forms. Add more water if necessary. I found that somewhere between 2-3 tablespoons is perfect.

Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary. You may want to add more salt and/or pepper.

Place your collard green to a cutting board and cut off the large stems at the bottom. After that you’ll use a knife to thinly shave the remaining stem down so it’s thin and you can easily bend and roll the collard green.

Place a collard leaf on a plate and top with 1/4th of the chickpea salad. Top each with shredded red cabbage, 1 tablespoon of roasted cashews, and extra cilantro. Wrap up like a burrito, folding ends in as you go, then cut the wrap in half if desired and enjoy!


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