Here’s What You’ll Need
19 oz. (540ml) canned chickpeas
8 large collard green leaves
½ red bell pepper
½ medium red onion
½ tsp. curry powder
¼ tsp. ground cumin
½ tsp. maple syrup
3 tbsp. tahini
pinch of salt
¼ cup (12g) coriander leaf
mint or coriander for garnish
Make It
Lightly chop the chickpeas in a food processor and place them in a bowl.
Finely chop the red onion and the coriander leaf.
Mix the ground cumin, curry powder, maple syrup, coriander leaf, red onion, pinch of salt and tahini into chopped chickpeas.
Wash and dry the collard green leaves.
Divide the chickpea mixture between the 8 leaves.
Slice the red bell pepper, place it on top of the lettuce wraps, and garnish with chopped mint or coriander.
This recipe comes from Adita’s Quick & Healthy Family Recipes. If you are interested in this book or any of her others, go to www.AditaLang.com/publishing
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