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+ servings

Kale Wraps with Garden Veggies and Spicy Chickpeas

Ingredients

  • Kale Wraps
  • 2 large cucumbers
  • sea salt
  • 4 large curly kale leaves washed, patted dry and tough stems removed
  • 1 cup chickpeas, drained and rinsed
  • 2 pinches each ground black pepper and chili powder, divided
  • pinch ground cumin
  • 1 orange bell pepper, finely chopped
  • 1 ⅓ cups shredded purple cabbage
  • ¼ cup chopped cherry tomatoes
  • ¼ cup fresh alfalfa sprouts
  • 3 Tbsp fresh cilantro leaves, finely chopped
  • 1 clove garlic, minced

  • Zesty Peanut Sauce
  • ½ cup creamy peanut butter
  • 1 tbsp tamari sauce
  • 2 tsp lime juice (fresh is best)
  • 1 ½ tsp honey (or liquid sweetener of choice)
  • pinch ground ginger

  • Simple Balsamic Vinaigrette
  • ¼ cup balsamic vinegar
  • 2 tsp natural sugar (Sugar in the Raw or Turbinado)
  • 1 Tbsp chopped garlic
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ¾ cup olive oil

Instructions

  • Kale Wraps
  • Slice ends off cucumbers.
  • 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.
  • On a flat surface, lay each kale leaf flat.
  • In a medium bowl, mash chickpeas with a fork and season with a pinch each salt, black pepper, chili powder, and cumin.
  • Divide the chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.
  • Over chickpea mix, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts, and cilantro.

  • Zesty Peanut Sauce
  • 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.
  • Add 1 tbsp water; process until smooth.
  • Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.

  • Simple Balsamic Vinaigrette
  • Beat the vinegar in a bowl with the optional sugar, garlic, salt, and pepper until sugar and salt dissolve.
  • Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)
  • Taste and adjust the seasonings.

  • Finish and Serve
  • Drizzle 1 tsp dressing over ingredients on each kale leaf.
  • 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