Quinoa and Chickpea Salad Wraps

The quinoa, chickpea filling for these wraps was delicious, but in the future I’ll probably choose a different green because collard greens have a somewhat bitter taste (the original recipe actually calls for kale, but I used collard greens just because I had them on hand). These wraps are great as healthy appetizers (if using half of a leaf for each wrap) or a full meal (if using full greens and more filling). Plus they’re both gluten-free and vegan!

Quinoa and Chickpea Salad Wraps (taken from Scandi Foodie and altered slightly)

  • 1 cup uncooked quinoa
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 tsp lemon juice
  • 1 onion, finely chopped
  • 1 tsp red pepper flakes (optional)
  • 1 tbsp extra virgin olive oil
  • 1 bunch collard greens (or another green), stemmed.

Rinse quinoa before cooking according to package directions (boil in 2 cups of water for about 12 minutes and then turn off heat and cover for another 5 minutes).

To prepare filling, combine quinoa, chickpeas, lemon juice, onion, olive oil and red pepper flakes.

Stem collard greens. For the larger greens, slice them in half along vein; this is unnecessary for smaller greens. Scoop some filling onto each green. Tuck in sides and roll up each end.

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  1. Lots of Friends and Lots of Food! « Morsels and Chips

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