Summa Summa Summatime! I don’t know about you, but when it’s summer, I look for any excuse to make a good (any kinda)salad. It means less time cooking in the kitchen + more time doing the things I love outside without sacrificing a scrumvittleyumptious meal (see what I did there?! wink). This chickpea chicksal (what my hubby calls it) is a great go-to for us, and surprisingly enough, the collard greens fill you up and keep you full because of their high fiber content. The salad is made with vegan mayo, red grapes, and pecans keeping this dish simple yet delicious. Give it a try and let me know what you think!
Chickpea noChicken Salad Collard Wraps
Yield:
4 peeps (the no chicken kind)
Prep Time:
15 minutes
Total Time:
15 minutes
Ingredients
- 1 bunch collard wraps
- 2 cans chickpeas (garbanzo beans)
- red/purple grapes
- 1/3 cup pecans
- 1/2 tsp salt
- 1/2 cup Just Mayo
Optional (but yummy!)
- 1/4 cup dried cranberries
Instructions
- Wash + dry your collard wraps. Cut the large stems, off so that you just have the leaf for your wrap. You may want to trim the thick stem running up the middle of the leaf as well
- Drain your chickpeas, add them to a blender and pulse the blender until broken up into smaller pieces
- **NOTE: don't blend too much our you'll end up with hummus! haha
- Place the chickpeas into a large bowl, add the mayo and salt and stir to combine, adding more or less mayo and salt to taste
- **NOTE: the salad should be creamy
- Wash and cut in half as many grapes as you would like to use. Add those to the bowl and stir in
- If your pecans aren't already in pieces, do so and then add to the salad
- If adding the cranberries, do so and stir to combine
- Place the salad into your wrap and enjoy!
Items from this recipe you can purchase in my Vittle Shop:
pecans
Just Mayo
dried cranberries
salt
