Chickpea and Avocado Collard Green Tacos with Tahini Sauce
By Dishing Up the Dirt
The first collards of spring deserve to be enjoyed in all their natural splendor.
Ingredients
- 6 collard greens, tough stems trimmed
- 1 15 oz can organic chickpeas, drained and rinsed
- 1 ripe avocado, mashed
- 1/3 cup parsley, tough stems removed and finely chopped
- 1 small red onion, diced
- 3/4 cup shredded carrots
- 1/4 tsp crushed red pepper flakes
- Salt and Pepper
For the Tahini Sauce
- 1/4 cup raw tahini
- 1-2 cloves of garlic, minced (only use 1 for a mild flavor)
- 1 TBS fresh lemon juice
- 2 TBS minced Parsly
- pinch of crushed red pepper flakes
- 3-6 TBS water (add more if sauce is too thick)
- Salt and pepper to taste
Extras:
- Sriracha sauce for drizzling
Overview
Prep Time
10 minutes
Serves
2-4
Instructions
Step 1
Comine all ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth and set aside.
Step 2
Combine all ingredients (except the collard greens) into a bowl and lightly mash/combine until everything is well incorporated.
Step 3
Scoop a healthy portion of the mixture into each collard wrap. Drizzle with the tahini sauce and a little sriracha sauce if you desire. Enjoy!
Notes
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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