Chickpea and Avocado Collard Green Tacos with Tahini Sauce

Chickpea and Avocado Collard Green Tacos with Tahini Sauce

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 0 minutes  |  Serves: 2-4

• 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

1. Comine all ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth and set aside.
2. Combine all ingredients (except the collard greens) into a bowl and lightly mash/combine until everything is well incorporated.
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.

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.