- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 2 tbsp
- canola or vegetable oil
- 30 mL
- 1 can
- no sodium chickpeas, drained and rinsed
- 540 mL
- 4
- cloves garlic, minced
- 1 tbsp
- minced fresh ginger
- 15 mL
- 3 tbsp
- teriyaki sauce
- 45 mL
- 2 tbsp
- tomato paste
- 30 mL
- 1 tsp
- finely grated lime zest
- 5 mL
- 2 tbsp
- lime juice
- 30 mL
- 1 tbsp
- honey
- 15 mL
- 8
- large collard leaves, trimmed and blanched
- 1 cup
- bean sprouts
- 250 mL
Method
- Step 1
- 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.
- Step 2
- 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.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 270
- Fat:
- 9 g
- Carbs:
- 38 g
- Fibre:
- 7 g
- Sugar:
- 9 g
- Protein:
- 12 g
- Sodium:
- 740 mg