Pesto Chickpea Collard Wraps

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I’m not normally a huge fan of pesto. It’s fine enough I guess, but if I’m going to have something saucy – bring on the marinara! But after seeing all of the gorgeous, fresh basil at the market recently, I couldn’t help but pick some up. I used a bit here and there on pizza, in salads and sprinkled on sandwiches, but needed a good recipe to use up the rest.

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Pesto Chickpea Collard Wraps (serves 4)

For the Pesto:

1 bunch of basil

1/4 cup of brazil nuts

1/4 cup of pumpkin seeds

1/4 of nutritional yeast

the juice of a large lemon

salt & pepper to taste

Throw all of the ingredients in your blender and blend until combined. I had to pour a bit of water in slowly to help it get a thinner consistency and blend nicely. I had brazil nuts & pumpkin seeds lying around, but I’m sure you could play around with different nut options and combinations.

For the wraps:

1 cup of cooked chickpeas

1 large tomato, chopped

several collard leaves, washed and de-stemmed

I layered the pesto on the leaf first, then added the chickpeas and topped with the fresh tomato and wrapped it up. Great summer lunch option =)

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7 thoughts on “Pesto Chickpea Collard Wraps

  1. These look so tasty, Kimmy! I’m not a huge fan of pesto either, but it is nice occasionally – it does look great with those chickpeas!

  2. What’s summer without take anywhere, yummy wraps and who can resist this delectable dish! Thanks for sharing your Pesto Chickpea Collard Wrap recipe with us on the Plant-Based Potluck Party Blog Hop. I’m pinning and sharing.

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