- 4 Medium-sized Collard Leaves
- 1.5 Cup(s) Cooked chickpeas, rinsed and drained
- 2 Tablespoon(s) OMG! Mango Sriracha White Balsamic Vinegar
- 1 Tablespoon(s) Lime Juice
- 1 Tablespoon(s) Tahini
- 2 Tablespoon(s) Chopped Cilantro
- 1 Mango, sliced
- 1 Red, yellow or orange Bell Pepper, cut into strips
- 1 Large Avocado
- Flax seeds, sesame seeds, or hemp seeds (optional)
Step 1.Fill a large skillet with about 1 inch of water. Bring to boil then, one at a time, submerge the collard leaves into the water, turning the leaves to make sure both sides cook. After about 20-30 seconds, the collards should be bright green and cooked. Remove from the boiling water bath and set aside to cool completely.
Step 2.While the collards cool, place about ½ cup chickpeas, 2 TBS OMG! Mango Sriracha White Balsamic Vinegar, lime juice, and tahini into the bowl of a food processor. Process until smooth, scraping down the sides of the bowl as needed. Add the remaining chickpeas and pulse until coarsely chopped with some large pieces remaining, about 4 pulses. Stir in chopped cilantro and salt and pepper to taste.
Step 3.Carefully cut the stem out of each collard leaf. Start at the top of the leaf and run your knife along the rib, removing the bulk of the stem but leaving just enough to hold the collard together. Be careful not to cut all the way through. Toss the bell pepper strips with a drizzle of OMG! Mango Sriracha White Balsamic Vinegar; set aside.
Step 4.When ready to assemble, spread ¼ of the chickpea mixture onto the center of a collard leaf. Top with mango, bell pepper, and avocado. Sprinkle with seeds (if using) and additional pepper to taste. Fold in the sides of the collard then roll together from the bottom to the top. Make sure to wrap tightly while rolling.
Slice in half crosswise and serve.