Why wait until Tuesday to break out the tacos?! This innovative recipe from our favorite Oregonian farmer Andrea Bemis of Dishing Up The Dirt is the ultimate in vegan, gluten-free, raw fiesta food: collard green wraps, aka farm “tacos” using her over-abundance of greens as taco shells…
We grow a lot of collard greens at our farm. In the cooler months I love cooking them down and adding them to soups, pasta dishes and curries. However, in the late spring and early summer my favorite way to enjoy this superfood is eat it raw and stuff it with my favorite fillings. Collard greens are not super bitter (contrary to popular belief) and have a lovely texture which makes them great when used as a taco shell! This recipe for chickpea and avocado raw tacos with tahini sauce is one of my all time favorites this time of the year. So the next time you’re strolling through the farmers market pick up a bunch of collards and head straight home to you kitchen and whip these up!
Chickpea & Avocado Collard Wraps with Tahini Sauce
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
Ingredients 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
Combine all ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth and set aside.
Combine all ingredients (except the collard greens) into a bowl and lightly mash/combine until everything is well incorporated.
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!