Barbecue Chickpea Collard Wraps with Hemp Ranch Dressing

makingthymeforhealth.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: HEMP RANCH DRESSING:

½ cup hulled hemp seeds

⅓ cup water

2 tablespoons lemon juice (about 1 lemon)

½ teaspoon garlic powder

½ teaspoon dried dill (or 1 tablespoon fresh)

½ teaspoon mustard powder

¼ teaspoon salt

subheading: TANGY CABBAGE SLAW:

4 cups shredded cabbage (about 1 small head)

2 cups shredded carrots (about 6 large carrots)

2 small green apples, cored and sliced into matchsticks (optional)

2 tablespoons apple cider vinegar

2 tablespoons lime juice (about 1 small lime)

salt to taste

subheading: BBQ CHICKPEA WRAPS:

8 collard green leaves

1 (15-ounce) can chickpeas, drained

1 cup cooked quinoa (optional)*

½ cup homemade vegan BBQ sauce (or your favorite store-bought sauce)

Directions at makingthymeforhealth.com

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