Cook what you grow
Collard Wraps with Lemony Chickpea Filling
Big blanched collard leaves rolled burrito-style around a lemony smashed-chickpea filling with grated carrot, cucumber, and avocado: a fresh, sturdy no-fuss dinner that packs well too.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 8 large collard green leaves, stems trimmed flush, thick center rib shaved thin with a knife
- 2 medium carrots, coarsely grated
- 1 cucumber, seeded and cut into thin sticks
- ¼ cup fresh dill, parsley, or cilantro, chopped
From the pantry
- 2 cans chickpeas, drained and rinsed
- 1 lemon · zest and juice
- 3 tbsp olive oil
- 2 tsp Dijon mustard
- 2 avocados, sliced
- ½ cup crumbled feta (optional)
- salt · to taste
- black pepper