top of page
< Back

Vegan Curry Chickpea Salad Collard Wraps

Prep Time:


Cook Time:






About the Recipe

Beautiful vegan curry chickpea salad wraps loaded with rainbow veggies, protein-packed chickpeas, and a flavorful tahini curry dressing all wrapped in a fresh collard wrap. These fresh chickpea collard wraps make the perfect no cook, plant based lunch for busy weeks!


  • 1 can chickpeas, rinsed and drained

  • 1 stalk celery, diced

  • 1/2 cup shredded carrot (from 1 medium carrot)

  • 1/3 cup tart cherries (or sub chopped Medjool dates or dried cranberries)

  • 1/4 cup cilantro

  • 2 tablespoons finely diced red onion

  • For the tahini curry dressing:

  • 3 tablespoons tahini (I like Soom Foods)

  • 1/2 lemon, juiced

  • 1 teaspoon pure maple syrup

  • 3/4 teaspoon curry powder

  • 1 teaspoon fresh grated ginger

  • 1/4 teaspoon turmeric

  • ¼ teaspoon garlic powder

  • optional: 1/4 teaspoon cayenne for spicy curry flavor!

  • 1/2 teaspoon salt, plus more to taste

  • Lots of freshly ground black pepper

  • 1-3 tablespoons water to thin

  • For the wraps:

  • 4 large collard greens (get as big as you can!)

  • ½ cup shredded red cabbage

  • ¼ cup cilantro

  • 1/4 cup roasted and salted cashews, roughly chopped


  • Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced celery, shredded carrot, tart cherries, cilantro and diced red onion.

  • In a separate bowl, make the dressing: add tahini, lemon juice, pure maple syrup, curry powder, grated ginger, turmeric, garlic powder, cayenne pepper (if using), salt and pepper. Add 1-3 tablespoons of water to thin until a nice creamy consistency. Mix to combine until a creamy dressing forms. Add more water if necessary. I found that somewhere between 2-3 tablespoons is perfect.

  • Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary. You may want to add more salt and/or pepper.

  • Place your collard green to a cutting board and cut off the large stems at the bottom. After that you’ll use a knife to thinly shave the remaining stem down so it’s thin and you can easily bend and roll the collard green.

  • Place a collard leaf on a plate and top with 1/4th of the chickpea salad. Top each with shredded red cabbage, 1 tablespoon of roasted cashews, and extra cilantro. Wrap up like a burrito, folding ends in as you go, then cut the wrap in half if desired and enjoy!

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on April 19th, 2021, and republished on March 13th, 2023.

bottom of page