Vegan Buffalo Chickpea Salad Collard Green Wraps are crazy easy and super delish. Honestly, they take about 5-8 minutes to make too, so that plus layin’ off the carbs have made these a lunchtime fave recently. I’ve made these for Superbowl parties, as teatime wraps, and for other soirees. They’re crowd-pleasers for sure.
Some like it hot! If that’s the case, add more hot sauce. I like my shit hot too; however, the ever-so-lovely perks of badass GERD have given me a big “fuck you” in that department. Alas, I settle for somewhat hot and then try not to die. LOL. Honestly, it’s the WORST! Not enough Prilosec in the world to make it better. If you are a sufferer, I feel you! Blows.
Speaking of hot, yesterday, my friend Heather had me taste test 2 different hot sauces I’ve never had the pleasure of trying. I love all things truffle. This sauce is called “Truff” and is truffle hot sauce! Say whaaaa?!?! If you can handle the heat, the “hotter” sauce is amazing. Personally, I almost lost a lung. LOL. Heather (me) ten years ago woulda smothered that shit on her eggs. The black label Truff was my fave. Totally recommend if you are a truffle lover as well!
If you make my Vegan Buffalo Chickpea Salad Collard Green Wraps, let me know what hot sauce you used and if you changed anything up. Always open to different twists on recipes.
One of my favorite old movies, “Some Like it Hot.” For your cooking pleasure… a lil’ Marilyn Monroe.
Vegan Buffalo Chickpea Salad Collard Green Wraps
Yields: 2 collard green wraps
Ingredients-
2 collard green leaves – rinsed
1 can of chickpeas – drained
2 Tbl hummus
2 Tbl vegan mayo (you can go crazy and substitute with vegan ranch)
1/4 C celery – chopped
2 Tbl red onion – diced finely
Optional – 2 Tbl red bell pepper – diced
1 Tbl hot sauce (adjust to your taste)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
Optional – 2-3 tsp taco seasoning ( I LOVE adding this)
Optional – 1 tsp dried cilantro
Directions–
Place all ingredients in a bowl and mash with masher
Spread evenly onto both collard green leaves. Chop off the stems of both leaves and fold
Done!
Pair with-
Beer- A hoppy IPA
