Teriyaki Chickpea Collard Wraps Recipe

Name: Teriyaki Chickpea Collard Wraps
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp canola or vegetable oil; 1 can no sodium chickpeas, drained and rinsed; 4 cloves garlic, minced; 1 tbsp minced fresh ginger; 3 tbsp teriyaki sauce; 2 tbsp tomato paste; 1 tsp finely grated lime zest; 2 tbsp lime juice; 1 tbsp honey; 8 large collard leaves, trimmed and blanched; 1 cup bean sprouts

Ingredients

2 tbsp canola or vegetable oil
1 can no sodium chickpeas, drained and rinsed
4 cloves garlic, minced
1 tbsp minced fresh ginger
3 tbsp teriyaki sauce
2 tbsp tomato paste
1 tsp finely grated lime zest
2 tbsp lime juice
1 tbsp honey
8 large collard leaves, trimmed and blanched
1 cup bean sprouts

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 4 servings

Instructions

Heat oil in large skillet on medium heat. Cook chickpeas, garlic and ginger for 2 to 3 min. until softened and fragrant. In bowl, whisk teriyaki sauce with tomato paste, ¼ cup (60 mL) water, lime zest, lime juice and honey. Add to skillet. Simmer 1 to 2 min. until sauce is thick and syrupy; remove from heat. Use potato masher to lightly mash chickpeas.
Lay collard leaves flat on work surface. Divide chickpea mixture onto centres of leaves. Top with sprouts. Fold bottom and sides of leaves over filling and roll up tightly to enclose. Make 8 wraps.

Lunch