Fairly mild in flavour and sturdy enough to hold plenty of fillings, collard greens are a fresh alternative to flour-based wraps. Roll them up with this verdant hummus and protein-packed chicken and you’ve got a hand-held midday meal that will be the star of the office. If you have some microgreens on hand, go ahead and toss those into the fold. For a vegetarian dish, swap out the chicken for slices of smoked tofu.
Soaking and cooking dry chickpeas with baking soda helps break down the chickpeas for the creamiest hummus imaginable. The extra step of heating the greens briefly helps the hummus retain its brilliant green hue.
1/2 cup (125 mL) dry chickpeas
1 tsp (5 mL) baking soda, divided
3 cups (750 mL) arugula
1 cup (250 mL) parsley
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
2 Tbsp (30 mL) tahini
1 garlic clove, minced
Juice of 1/2 lemon
1/2 tsp (2 mL) salt
8 large collard leaves
3/4 lb (375 g) cooked chicken, sliced
1 large carrot, sliced into matchsticks
1 cup (250 mL) sliced roasted red pepper
Cover chickpeas and 1/2 tsp (2 mL) baking soda with 2 in (5 cm) water and soak overnight. Drain chickpeas and place in saucepan with 1/2 tsp (2 mL) baking soda and enough water to cover by 2 in (5 cm). Simmer until chickpeas are very tender, about 25 minutes. Drain and set chickpeas aside to cool.
In steamer basket set over 1/2 in (1.25 cm) water, place arugula and parsley. Bring water to a boil and steam greens, covered, for 2 minutes, or until bright green. Alternatively, place greens in a pot of boiling water until bright green, about 30 seconds, and drain well.
In food processor container, place chickpeas, greens, olive oil, tahini, garlic, lemon juice, and salt, and blend until smooth.
To prepare wraps, cut off the firm white stalks of collards. With sharp knife, fillet off the thickest parts of the remaining stalks that run down the backside of the leaves. Place 2 collard leaves head to foot (stalks at opposite ends) and partially overlap the leaves. Apply some of the hummus down the bottom third of greens and then top with chicken, carrot, and roasted red pepper. Tightly roll leaves beginning from the bottom, tucking in sides as you go. Cut in half on a bias to serve. Repeat with remaining ingredients.