Want a simple recipe that’s satisfying, healthy, loaded with protein, vitamins and minerals with minimal ingredients and cooking? Well look no further than on this page! This chickpea avocado wrap is the PERFECT meal for lunch or dinner, so simple to make, with minimal to no cooking. That is because the only think being cooked in this recipe is the chickpeas. If you are in a pinch and don’t have time to cook, canned chickpeas will work just fine. Raw vegans, if you don’t want to cook the beans, follow my recipe on how to sprout your own chickpeas first before continuing.
There are also several variations you can do with this recipe. You can use collard green wraps that are raw or steamed, or you can use bread, tortillas, pita, or any other wrap idea that pops into your head! This is a full meal that will provide you with plenty of protein from the chickpeas, as well as vitamins K, C, B and E from the avocados, not to mention the protein, calcium, iron and vitamins A, B and C from the collard greens!
So…let us begin!
This recipe will make 4-5 large wraps
You will need:
- 3 cups cooked chickpeas (equivalent to 3 cans of store bought chickpeas)
- 1 bunch of collard greens (make sure the leaves are large enough to use as wraps)
- 1 large avocado
- 1/4 cup thinly sliced green onion (you can also use chives or leeks as a substitute)
- juice of 1 lime (equivalent to 1 tbsp juice)
- 1 tsp onion powder
- 1 tsp ground pepper
- 1/2 tsp salt
You will also need a large mixing bowl, cutting board, knife, a fork for mashing OR a potato masher
If you are cooking your chickpeas, cook in a large pot with water. Cook a little longer than normal in order to make sure they are soft enough for mashing. Once the chickpeas are cooked, measure out 3 cups in a bowl and set aside to cool.
Once the chickpeas are cooled, add the avocado, lime juice, onion powder, salt and pepper to the bowl:
Use your fork or potato masher to smash all the ingredients together. You can leave the chickpeas a bit chunky, as that gives the mixture some texture.
Step 3: Next, add the green onions in, and mix around
Now for the pre-wrap prep! WASH the leaves first, then get ready for the de-stemming process. As usual with my collard green wraps, we are going to turn the leaf upside down, and slice the end of the stem off horizontally starting from a little less than the middle of the steam leaf. This helps to loosen the leaf from the hard stem, which makes for better rolling!
NOTE: If you want softer leaves with not as strong a taste or crunch, feel free to steam the leaves after de-stemming! Just place the leaves in a large saucepan with a little water. Simmer in the water for a bit on both sides until you reach the desired softness, cool, then continue on with the wrapping process!
Step 5: Time to stuff and wrap!
With the leaf still upside down, place a good amount of the chickpea and avocado mixture in the center of the leaf, going down the middle and over the stem.
Fold the two outer sides (right side and left side) in first, then fold over the bottom side (side closest to you). Roll up the rest of the way, turn the leaf over, and voila! You’ve made your first wrap!
Continue wrapping until you have used all the chickpea avocado mash. Put on a plate and serve immediately.
These wraps will not keep well in the fridge, neither will the mixture. The avocado will start to brown, and the wraps will get soggy. So remember to eat them right away!