Kale Wraps with Garden Veggies and Spicy Chickpeas
Author: 
Prep time: 
Total time: 
Serves: 6 Servings
 
Ingredients
  • Kale Wraps
  • 2 large cucumbers
  • ½ tsp + pinch sea salt, divided
  • 4 large curly kale leaves, washed, patted dry and tough stems removed
  • 1 cup BPA-free-canned chickpeas, drained and rinsed
  • 2 pinches each ground black pepper and chili powder, divided
  • Pinch ground cumin
  • 1 orange bell pepper, finely chopped
  • 11/3 cups shredded purple cabbage
  • ¼ cup chopped cherry tomatoes
  • ¼ cup fresh alfalfa sprouts
  • 3 Tbsp finely chopped fresh cilantro leaves
  • 1 small clove garlic, minced
  • Zesty Peanut Sauce
  • ½ cup natural unsalted creamy peanut butter
  • 1 tbsp reduced-sodium tamari sauce
  • 2 tsp fresh lime juice
  • 1½ tsp raw honey (** if you'd like to make this recipe vegan .. liquid sweetener of your choice)
  • Pinch ground ginger
  • Simple Balsamic Vinaigrette
  • ¼ cup balsamic vinegar
  • 2 tsp coconut sugar, optional*
  • 1 Tbsp chopped garlic
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ¾ cup olive oil
Instructions
  1. Kale Wraps
  2. Slice ends off cucumbers.
  3. Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.
  4. On a flat surface, lay each kale leaf flat.
  5. In a medium bowl, mash chickpeas with a fork and season with a pinch each salt, black pepper, chili powder, and cumin.
  6. Divide the chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.
  7. Over chickpea mix, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts, and cilantro.
  8. Zesty Peanut Sauce
  9. To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger, and remaining pinch each black pepper and chili powder.
  10. Add 1 tbsp water; process until smooth.
  11. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.
  12. Simple Balsamic Vinaigrette
  13. Beat the vinegar in a bowl with the optional sugar, garlic, salt, and pepper until sugar and salt dissolve.
  14. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)
  15. Taste and adjust the seasonings.
  16. Finish and Serve
  17. Drizzle 1 tsp dressing over ingredients on each kale leaf.
  18. Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining dressing
Notes
Nutritional Data by %
% Protein: 8
% Carbs: 17
% Fat: 26
Nutrition Information
Serving size: ⅙ Total Recipe Calories: 247 Fat: 8.12 Carbohydrates: 10.88 Sugar: 4.34 Protein: 5.46
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/kale-wraps-with-garden-veggies-and-spicy-chickpeas/