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I have become a commuter. On my way to work, I spend a good amount of time in the car listening to podcasts and jamming out to favorite tunes. My long commute has meant lots of meals in the car. Most people think eating past 7pm is a breeze, but those who have seen me...Read More


6 servings

Total time

30 minutes


  • 3 cans Chickpeas (, drained)
  • 1 red bell pepper (, diced)
  • 2 green onions (, sliced)
  • ¼ cup cilantro (, roughly chopped)
  • ¼ cup hummus
  • 1 - 1 1/2 tablespoon curry powder ((depending on your taste preferences))
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons water
  • 1 teaspoon apple cider vinegar
  • ½ - 1 teaspoon salt
  • 10 large collard leaves


  1. In a large bowl, mash the chickpeas with a potato masher. Add in all the remaining salad ingredients and stir to combine.
  2. To make the collards easier to roll, lay them flat on a cutting board with the thick stem facing upward. Using a paring knife, cut horizontally to remove the bulk of the rib without cutting a hole in the collard. Repeat with the remaining collards.
  3. Lay one collard down on your work surface and spread some of the salad mixture on one end. Roll like a burrito. I lay them on the platter with the seam side down to prevent any unrolling. Repeat with the remaining wraps.

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