Chickpea Salad Wraps
Serves: 3
  • 2 cups cooked chickpeas, drained (if using canned, rinse them well)
  • 2 cups baby spinach, chopped
  • ¼ cup finely chopped red onion
  • Juice from 1 large lemon
  • ¾ cup fresh cilantro, chopped
  • 1 Tbs. Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp. ground cumin
  • ¼ teaspoon smoked paprika
  • Freshly ground pepper
  • Large lettuce or collard green leaves
  1. Combine the drained chickpeas, spinach, and onion in a large bowl.
  2. In a separate bowl, whisk together the lemon juice, cilantro, mustard, garlic, cumin, and smoked paprika until well combined.
  3. Pour the dressing on top of the chickpea mixture and stir well. Add pepper to taste. Let the salad marinate for about 15-30 minutes.
  4. Place collard leaves flat on a cutting board (so that the stem is pointing up) and carefully shave down the length of the stem with a paring knife (being careful not to cut through the leaf). Repeat for each leaf.
  5. Place leaves cut side down and scoop some of the filling in a vertical column on one side of the leaf. Fold the top and bottom flaps of the leaf toward the center. Starting from the side with the filling, carefully roll from one side to the other. Slice in half if desired. Enjoy!
Nutrition Information
Calories: 216 Fat: 3 g Saturated fat: 0 g Carbohydrates: 37 g Sugar: 7 g Sodium: 94 mg Fiber: 11 g Protein: 12 g Cholesterol: 0 g
Recipe by Nutrition Twins at