+GF +SF
Fresh, crunchy, healthy and so, so good, is how we describe these beautiful Mediterranean veggie wraps. We used giant collard greens to wrap up the vegetables so they’d be as healthy as possible. These are gluten-free, dairy-free, sugar-free and guilt-free, but don’t let that fool you—they’re full of flavor and lots of crunch. Go ahead, eat as much as you want. —LM + AM
SERVES 4 TO 6
DRESSING
½ cup (124 g) tahini
¼ cup (60 ml) water
¼ cup (60 ml) lemon juice
1 clove garlic, minced
1 tbsp (15 g) minced cilantro
1 tsp minced Greek oregano
¼ tsp ground cumin
Sea salt and black pepper, to taste
WRAPS
1 (15-oz [425-g]) can chickpeas, rinsed and drained
1 (12-oz [340-g]) jar quartered and marinated artichoke hearts, drained and chopped
1 cup (182 g) pitted Kalamata olives, chopped
1 large tomato, cubed
1 medium cucumber, cubed
1 large celery stalk, chopped
2 medium carrots, chopped
1 red onion, chopped
8–10 large collard leaves
Whisk the tahini, water, lemon juice, garlic, cilantro, oregano, cumin and salt and pepper together until well combined.
FOR THE WRAPS
In a large bowl, combine the chickpeas, artichokes, olives, tomato, cucumber, celery, carrots, onion and dressing until well combined.
Cut the stem off and pound the tough part of the center vein of the collard green leaf until it bends easily. It may split a little; don’t worry about it. Steam the collard greens in a pot of boiling water with a steamer basket for 3 minutes to soften. Fill the center of the leaf with the salad, and roll it up. Cut into 3 pieces. Repeat with the rest of the wraps.