Collard Wraps with Chickpea Tuna and Pesto | Blk and Vegan
Collard Wraps with Chickpea Tuna and Pesto
25 mins prepServes 2
Inspired by fresh green collards and a gut health documentary, this recipe features homemade chickpea tuna and a 'nut-free' pesto (using pine nuts and hemp seeds) all wrapped in large collard greens with fresh vegetables for a healthy, delicious meal.
For the Chickpea Tuna:
1. Drain and pat dry one can of chickpeas. Mash them in a bowl.
2. Add 1/2 cup vegan mayo, 1/4 cup relish, 1 chopped shallot, 1/4 cup cilantro or parsley, and 1 tsp grated garlic.
3. Add the seasoning blend: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp dill powder, 1/2 tsp mustard powder, and a heavy pinch of salt and pepper. Mix well until combined.
For the Pesto:
1. Combine 1/4 cup pine nuts, 1/2 cup hemp seeds, 1/4 cup nutritional yeast, 1/4 cup lemon juice, 1/3 cup olive oil, 1 large bunch basil, 5-6 garlic cloves, and a heavy pinch of salt.
2. Pound in a mortar and pestle or pulse in a food processor until just combined.
To Assemble the Collard Wraps:
1. Ensure your collard greens are large. If not, use two collards per wrap.
2. Lay down your collard leaf/leaves.
3. Add about 1/2 cup of the prepared chickpea tuna in the center of your collard.
4. Top with your desired vegetables such as arugula, tomato, beets, cucumber, and avocado.
5. Drizzle with a bit of olive oil and lemon juice, and season with salt and pepper to taste.
6. Tuck in the sides of the collard and tightly roll until you have your collard wrap.
