Collard Wraps with Roasted Chickpeas

• Vegetarian
• Gluten free

• Produce

  • 2 Avocados
  • 1 can Chickpeas
  • 8 Collard green, leaves

• Condiments

  • 1 tsp Honey

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 tsp Chili powder

• Drinks

  • 1 Juice

Found on thealmondeater.com

Description

Ingredients

• 8 collard green leaves
• 1 cup quinoa
• 2 avocados
• 1 can chickpeas
• 1 tsp honey**
• 1 tsp chili powder
• Juice ½ lime

Directions

• For the chickpeas:
• Preheat oven to 400°.
• Drain can of chickpeas in a colander and pat with several paper towels or a dish towel, allowing the towel to absorb the excess water from the chickpeas.
• Once they are mostly dry, transfer to a bowl and add honey, chili powder and lime juice and stir.
• Spray a baking sheet with nonstick spray and spread chickpeas out evenly; bake for 30 minutes until crunchy.
• For the quinoa:
• Cool over stovetop according to instructions on the packaging.
• For the collard leaves:
• Soak leaves in boiling water for 5 minutes or until leaves are soft.
• Using a knife, thinly slice the stem of the leaf down so that it is in line with the leaf. This way, you will be able to bite through it more easily because it wont be as thick.
• ---
• Once quinoa has finished cooking, add avocado and stir together.
• From there, fill collard leaves with quinoa and chickpeas; roll up the leaves and fold over the sides like you would a burrito. Continue this process for all 6 leaves.
• Enjoy!