- 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.
To trim and blanch collard leaves: Lay collard leaves on cutting board and shave backs of the woody centre ribs with a paring knife until ribs are soft enough to lie flat. Bring large saucepan of water to a boil. Blanch collard leaves, 2 at a time, for 20 sec., or just until tender and bright green. Use tongs or slotted spoon to immediately transfer to ice bath. Pat leaves dry with paper towel; set aside.