top of page
< Back

Vegan Curry Chickpea Salad Collard Wraps


Prep Time:




Cook Time:


Vegan Curry Chickpea Salad Collard Wraps

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!

Christie's Take 

  • 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


vegan, vitamin A, water intake, iron, anti-inflammatory, lunch, gluten free, vitamin c, heart healthy, dairy free, fiber intake

bottom of page