Chickpea and Avocado Collard Green Tacos with Tahini Sauce

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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