We love incorporating fresh, colorful plant based meals here on Ambitious Kitchen and hope you do, too.
I dreamt up these gorgeous curry chickpea salad wraps a couple of years ago when I was craving fresh flavors and lots of crunchy veggies. These easy, vegan collard wraps were just the thing! I combined protein-packed chickpeas with a rainbow of veggies, tossed them with my famous curry tahini dressing and wrapped it all together in a giant collard green leaf.
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Double the veggies, double the fun!
Prep these beautiful wraps for a simple weekday lunch paired with your fav sides! May I suggest these paleo crackers? YUM. Remember to check out the full post for tons of ideas for customizing these wraps, tips for rolling your collard leaf, and more!
What you’ll need to make these chickpea salad wraps
These vegan curry chickpea salad wraps use tons of fresh flavors and ingredients for an easy lunch or dinner you can feel good about. Here’s everything you’ll need to make them:
- For the chickpea salad: you’ll need a can of chickpeas, celery, shredded carrots, dried tart cherries, cilantro and some red onion.
- For the dressing: this tahini curry dressing is EVERYTHING. To make it you’ll need tahini, lemon juice, maple syrup, curry powder, fresh ginger, turmeric, garlic powder, cayenne pepper (if you like spice) and a little salt & pepper.
- For the wraps: you’ll need four big collard green leaves, shredded red cabbage, some more cilantro and roasted cashews.
Customize your collard wraps
Because these chickpea collard wraps are mostly filled with colorful veggies, they’re also super easy to customize! Here are some suggestions:
- Choose your protein: these collard wraps would also be delicious with cooked, cubed tofu or even grilled chicken (if you’re not vegan).
- Change up your veggies: these wraps would also be delicious with bell pepper or very finely chopped brussels sprouts or broccoli.
- Use your fav dried fruit: I love dried cherries in this recipe, but dried cranberries, golden raisins or Medjool dates would all be delicious.
- Swap your dressing. If you’re not a big fan of curry flavor, this peanut dressing would also be delicious.
- Add some heat: I love adding a little spice to these chickpea salad wraps. Feel free to add some cayenne pepper to the dressing or even sliced jalapeño directly to the wraps!
Chickpea salad wraps in 5 easy steps
These vegan chickpea salad wraps couldn’t be easier to make. Here’s how to do it:
- Mix the salad. Start by mashing your chickpeas and mixing them together with the rest of those fresh salad ingredients.
- Make the dressing. Stir up that creamy tahini curry dressing until it’s nice and smooth.
- Combine, taste & adjust. Pour the dressing all over the chickpea salad and mix it well. Taste and add more salt & pepper if you’d like.
- Wrap your collard leaves. Prep your collard leaves, top each leaf with 1/4th of the chickpea salad and wrap them up. See exactly how to do this below and in the video!
- Slice & enjoy. Slice each collard wrap in half and enjoy!
Dress it and dip it
Okay, this curry tahini dressing is SO flavorful and addicting, so why not double it? Feel free to make a second batch of the dressing on the side for dipping! GENIUS.
Wrapping collard greens 101
Rolling up that giant collard green leaf may sound (and look) intimidating, but I’m here to walk you through it step-by-step:
Step 1: cut & shave down the stem
You’ll start by cutting the stem off of the collard green leaf and then carefully using your knife to shave it down so that it’s flat. This will help prevent the collard leaf from breaking at the end and make it easier to roll up.
Step 2: add your chickpea salad
Next, add 1/4th of the chickpea salad and the rest of the toppings to the middle-bottom of the collard wrap.
Step 3: roll that baby up
You’ll then carefully roll the collard wrap up just like you would with a burrito. Fold in the ends of the wrap as you go so that everything stays inside nice and snug.
Step 4: slice and eat
When you’re ready to enjoy it, slice your chickpea collard wrap in half and eat it up!
Storing tips
Store any leftover chickpea salad or chickpea salad wraps in an airtight container in the refrigerator for up to 4-5 days. These collard wraps are perfect for meal prep!
More vegan lunches you’ll love
- Cashew Crunch Shredded Brussels Sprouts Salad
- Vegan Caesar Salad
- One Pot Vegan Coconut Curried Brown Rice with Tofu
- Vegan Pasta Primavera with Creamy Garlic Cashew Sauce
- Vegan Pecan Apple Chickpea Salad Wraps
Get all of our amazing vegan recipes here!
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I hope you love these delicious curry chickpea salad wraps! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Vegan Curry Chickpea Salad Collard Wraps
Ingredients
- For the wraps:
- 1 can chickpeas, rinsed and drained
- 1 stalk celery, diced
- 1/2 cup shredded carrot (from 1 medium carrot)
- 1/3 cup tart cherries (or sub chopped Medjool dates or dried cranberries)
- 1/4 cup cilantro
- 2 tablespoons finely diced red onion
- For the tahini curry dressing:
- 3 tablespoons tahini (I like Soom Foods)
- 1/2 lemon, juiced
- 1 teaspoon pure maple syrup
- 3/4 teaspoon curry powder
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon turmeric
- ¼ teaspoon garlic powder
- optional: 1/4 teaspoon cayenne for spicy curry flavor!
- 1/2 teaspoon salt, plus more to taste
- Lots of freshly ground black pepper
- 1-3 tablespoons water to thin
- For the wraps:
- 4 large collard greens (get as big as you can!)
- ½ cup shredded red cabbage
- ¼ cup cilantro
- 1/4 cup roasted and salted cashews, roughly chopped
Instructions
- Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced celery, shredded carrot, tart cherries, cilantro and diced red onion.
- In a separate bowl, make the dressing: add tahini, lemon juice, pure maple syrup, curry powder, grated ginger, turmeric, garlic powder, cayenne pepper (if using), salt and pepper. Add 1-3 tablespoons of water to thin until a nice creamy consistency. Mix to combine until a creamy dressing forms. Add more water if necessary. I found that somewhere between 2-3 tablespoons is perfect.
- Add dressing to the chickpea salad. Stir to combine and coat all the ingredients with dressing. Taste and adjust as necessary. You may want to add more salt and/or pepper.
- Place your collard green to a cutting board and cut off the large stems at the bottom. After that you’ll use a knife to thinly shave the remaining stem down so it’s thin and you can easily bend and roll the collard green.
- Place a collard leaf on a plate and top with 1/4th of the chickpea salad. Top each with shredded red cabbage, 1 tablespoon of roasted cashews, and extra cilantro. Wrap up like a burrito, folding ends in as you go, then cut the wrap in half if desired and enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 19th, 2021, and republished on March 13th, 2023.
44 comments
will be making this soon i never had salad wraps before perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Amazing! Enjoy!
This dressing is amazing, wow. My husband even said it is “everything” which is never said in our house. I used regular romaine lettuce and added small home fry potatoes, raisins, hard boiled eggs and toasted pumpkin seeds as veggies instead of carrots and cabbage. This is such a winner of a recipe/idea. Thanks AK
So happy to hear that!!
These were soooooo good. I think I’ll use a touch less cayenne, but that’s just my personal taste.
Glad you enjoyed! And yes feel free to omit or just reduce it.
These were stinky awesome! Fantastic flavors! And so healthy! Shattered with all my lived ones. Thank you!
So glad you loved them!
Any suggestions for a substitute for cilantro or should I leave it out? I’m one of those people who tastes soap when I eat cilantro! The rest looks so delicious!
Feel free to omit or swap for some fresh parsley!
Delicious, easy and nutritious!! Def adding this to the lunch meal prep rotation!!
So glad you enjoyed!
Cannot get enough of these wraps- I’ve had them everyday for lunch this week. Would love more veggie collard wrap combo ideas! Going to try the apple pecan ones next.
Love it! Perfect timing – check out this post 🙂
Such an easy recipe to throw together, and oh so tasty! Used medjool dates because it’s what I had, and it was delicious, but am excited to try dried cherries next time! 12/10 would make again
Perfect! So glad you enjoyed 🙂
Delicious!!!!
Glad you enjoyed!
I literally can’t stop making this. It’s so good! I turn them into breakfast tacos by adding fried eggs. I also like to roasted red beets. Thank you!
Awesome!! So happy you’re loving them. Those are such fun variations–I need to try those!
Delicious Lunch item! Stays great the next day!
This was a tasty and creative way to use collard greens from my CSA.
It can be hard to know what to do with so many CSA greens haha! So happy you enjoyed these 🙂
YUMMM! This dressing and the salad overall is so good!! I used a ninja chopper to mash chickpeas and chop up a lot of the veggies. Collard wraps is a skill that will take me a little time to master but shaving the stem definitely helps. I used 2 large medjool dates and it was a little sweet for me but that is just how dates are. I love the added flavor and crunch from the cashews. I might increase them. This will be on repeat!!!
I’m so happy you loved them, Jessica!! Totally fine to reduce/omit the dates if they make it too sweet 🙂
Absolutely delicious curry chickpea salad! I love this as an alternative to chicken salad – I left out the dried cherries just because they aren’t my thing and it was absolutely delicious. Great meal plan option to have with salads/wraps all week.
Yay! I’m so happy you love this one. Totally fine to omit the cherries!
Another 5 star recipe! The collard green wrap has been something I have always wanted to try and it was so much easier to wrap than I thought. The tahini dressing was also so good that the next time I make this recipe I will double the dressing so I have extra for a dipping sauce for the wrap!
Yay!! I’m so happy you loved it and that it was easy!
This is absolutely delicious, and I make it frequently! I have modified this slightly by chopping the collard greens and just mixing all of the ingredients to make this a straight salad; it’s then easier for me to pack this to take for my lunch.
Holy moly this is sooooooo yummy and so easy! Perfect summer meal prep 😋
Love all your recipes, Healthy and tasty.
So happy to hear that!
Oh my goodness, why did I wait so long to make this! I feel like I’ve been eyeing this recipe forever, and I finally made it today for lunch, and I couldn’t be happier. So tasty and easy to make. Amazing!
These were phenomenal! My husband loved them too so we’ll be having these often. Fun to use the collard greens as wraps. I was out of fresh ginger so I subbed ½ tsp ground ginger. Other than that followed this to the letter. SO YUMMY!
Excellent! So glad these were a hit and that you are loving this recipe!
Looks amazing! Thanks
Enjoy!
I really like your post. it is really informative and healthy for me. I also like writing blogs related to healthy food; this post is beneficial for my blog.
Suggestions for a substitution for the collard greens? I can take them cooked, but neither my husband nor I can eat them raw. Maybe lightly steamed cabbage leaves? Or I guess even a regular wrap would work. But if you have other thoughts, I’d love to hear them.
You make these into lettuce wraps using romaine leaves, or butter lettuce. Enjoy!
finally a good explanation on how to prepare the collard leaves
I just made this today. I had everything on hand except celery (didn’t miss it) and the wraps. It was great on bread and right out of the bowl. This is WONDERFUL. So much flavor. I just love your recipes.
Amazing! I love how you can eat the salad with bread, crackers, or plain, too 🙂