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Collard Greens Salad Wrap with Beetroot Chickpea Mash

A high plant-protein rainbow salad that you can grab and go! This collard green wrap is a super easy and fast meal that's packed with lots of veggies as well as flavors. It's perfect for the coming hot summer days when you'd crave something fresh and light yet still nourishing.

This colorful and eye-catching wrap is almost a no-cook and no-heat meal! The only "cooking" part is blanching the collard green leaves to make them more flexible, all the rest of the ingredients are kept raw except canned chickpeas, which are already cooked of course.

I made a beetroot and chickpea mash as a main protein source for this wrap. It is vibrant, earthy, and hearty, with a secret flavor lift from Gordon Ramsay's famous herb duo - mint and coriander! I've heard him repeat this herb combo so many times on different cooking shows and you know what, it is indeed so good! It's one of those one plus one greater than two scenarios, the two herbs really compliment each other and elevate the flavor to a new level.

If you love tofu, check out the other version of my collard green wrap that uses tofu skin. If you try this recipe please tag me on Instagram and Tiktok I'd really love to see your creations! ^^


INGREDIENTS:

*makes two wraps

6 big collard green leaves

1 large cucumber, thinly sliced

1 large carrot, thinly sliced

1 sweet bell pepper, sliced

1 avocado, sliced

Homemade mayo as needed

Furikake flakes, optional


For the Beetroot Chickpea mash-

1 15 oz can chickpea

1 medium beetroot, about 2 cups grated

1/2 red onion, finely diced

1 red sweet apple, finely diced

Handful of mint leaves and coriander leaves, about 1 tablespoon each chopped

1 tablespoon Dijon mustard

2-3 tablespoon homemade mayo

Juice of 1/2 lemon


TO MAKE:

- Make the beetroot chickpea mash first, rinse and drain the chickpeas well, transfer into a wide bowl, coarsely mash with a potato masher or a fork, leaving some texture;

- Peel and finely grate the beetroot, add to the bowl, along with the diced red onions, apples, mint and coriander leaves, Dijon mustard, homemade mayo, and lemon juice, stir to mix evenly, set aside;

- Slice the cucumber and carrot into long and thin ribbons with a peeler, and slice the yellow bell pepper and avocado;

- Bring a wide pot of water to boil, a wider pot would be easier to fit the large collard green leaves but use whatever pot you got;

- Blanch the collard greens for about 1 minute, then immediately rinse under cold water to stop cooking, pat dry;

- Trim off the thick stems, and use 3 leaves for each wrap, line them up and have about half of the leaves overlapping each other;

- Spread a thick layer of beetroot chickpea mash, about half of the mixture, on the leaves, press down evenly;

- Place on top a layer of cucumber ribbons, drizzle on some homemade mayo and furikake, then add a layer of carrot ribbons, drizzle on more homemade mayo;

- Add the sliced pepper and avocado of the bottom end of the leaves, and start rolling up as tightly as possible, as you roll the leaves up, fold in the two sides as you go;

- Roll all the way to the end and form a big "burrito" shape, slice in half, repeat the process to make the other wrap;

- Serve immediately, enjoy!


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