Thursday, May 21, 2015

Raw Vegan Sprouted Chickpea Salad Wraps

A raw, sprouted chickpea isn't exactly the same as a cooked chickpea. It isn't as soft, and therefore needs to be broken down a bit to make it more appealing. Blending sprouted chickpeas into a hummus is a great option, but sometimes hummus can get a bit boring. If you have been vegetarian as long as I have, you are probably used to it being your main meatless party option. I wanted to explore what else could be down with the raw, sprouted chickpeas, so I came up with these wraps!

If you don't have any collard leafs handy you can also use lettuce, dehydrated coconut wraps, or simply eat it as-is! If young coconuts are hard for you to come by, replace the coconut meat with your favorite nuts or seeds and use regular water instead of coconut water.

meat from 1 young coconut
1 cup coconut water
2 tablespoons stoneground mustard
juice from 1/2 a lemon
2 teaspoons olive oil
2 teaspoons apple cider vinegar
1 teaspoon curry powder
1 teaspoon turmeric
dash of black pepper
2 cups of sprouted chickpeas (2-3 days to sprout)
1/2 cup cherry tomatoes
1/2 cup red onion
small handful of dill
5 large collard leaves
pink Himalayan salt to taste

In a blender combine coconut meat, coconut water, mustard, lemon juice, olive oil, apple cider vinegar, curry powder, turmeric, black pepper, and salt. Blend until smooth. Add in the sprouted chickpeas and pulse a few times to get a choppy texture. Hand chop the tomatoes, onion, and dill. Add to mixture and stir. Add extra salt as needed. Spoon mixture evenly onto collard wraps. fold in edges, roll, and slice down the middle. Enjoy!

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