The first collards of spring deserve to be enjoyed in all their natural splendor.

Chickpea and Avocado Collard Green Tacos with Tahini Sauce

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 0 minutes  |  Serves: 2-4


  • 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


  • Sriracha sauce for drizzling


  1. Comine all ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth and set aside.
  2. Combine all ingredients (except the collard greens) into a bowl and lightly mash/combine until everything is well incorporated.
  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!


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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