Chickpea Curry Collard Wraps
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Averie Cooks · by Averie Sunshine★ 5.0 (1)

Chickpea Curry Collard Wraps

NUTRITION · PER SERVING16M COOK
CAL 22%·PRO 28%
CARBS 50G46% OF CAL
10G FIBER0G ADDED0G INTRINSIC25G OTHER15G TOTAL SUGAR
FAT 23G46% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plant-based collard wraps filled with curried chickpeas, red cabbage, and cashew butter sauce. Vibrant with lime, cilantro, and Indian spices.

mainindianbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 cup cashew butter ((almond butter, peanut butter, or another nut butter may be substituted))
  • 2 cloves garlic (grated or very finely minced)
  • 4 tablespoons freshly squeezed lime juice ((about 1 whole lime, juiced))
  • 2 tablespoons honey
  • 1 tablespoon curry powder (or to taste (make sure you know if the brand you buy is spicy or not))
  • 1/2 teaspoon sea salt (or to taste)
  • 1/2 teaspoon freshly ground pepper (or taste)
  • Hot water (as needed for thinning the sauce)
  • 15- ounce can chickpeas (drained and rinsed (I use no-salt added))
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped celery
  • 4 large collard leaves
  • 1/2 cup shredded red cabbage (divided)
  • 1/4 cup cashews (roughly chopped; divided (I use roasted and salted cashews))
  • 1/4 cup chopped cilantro (divided)
PREP
15M
SODIUM
350MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.