- 15 minutes
- 1 minute
- 10 Wraps
First, add chickpeas, walnuts and 2 tablespoons soy sauce in a food processor and pulse a few times until a ground beef consistency is reached.
Then, prepare the collard leaves by dipping them in hot water to make them pliable. Cut out the center stem and lay on a flat surface. Place a spoonful of the chickpea mixture in the center, then add avocado, carrots, and cabbage alongside and carefully roll everything up in the collard leaf. Continue until all the leaves have been used.
For the peanut sauce, whisk peanut butter, rice vinegar, water, 4 teaspoons of soy sauce, maple syrup, ginger, garlic, and pepper flakes in a small bowl until combined. Serve alongside the wraps for dipping or drizzling.