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Vegan Curry Chickpea Salad Collard Wraps
Ingredients
  • subheading: For the wraps:
  • 1 can chickpeas, rinsed and drained
  • 1 stalk celery, diced
  • ½ cup shredded carrot (from 1 medium carrot)
  • ⅓ cup tart cherries (or sub chopped Medjool dates or dried cranberries)
  • ¼ cup cilantro
  • 2 tablespoons finely diced red onion
  • subheading: For the tahini curry dressing:
  • 3 tablespoons tahini (I like Soom Foods)
  • ½ lemon, juiced
  • 1 teaspoon pure maple syrup
  • ¾ teaspoon curry powder
  • 1 teaspoon fresh grated ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon garlic powder
  • optional: ¼ teaspoon cayenne for spicy curry flavor!
  • ½ teaspoon salt, plus more to taste
  • Lots of freshly ground black pepper
  • 1 to 3 tablespoons water to thin
  • subheading: For the wraps:
  • 4 large collard greens (get as big as you can!)
  • ½ cup shredded red cabbage
  • ¼ cup cilantro
  • ¼ cup roasted and salted cashews, roughly chopped
Steps
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