• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Food Lover

Vegan Recipes, Dining Guides, & More...

  • Home
  • About
  • Recipes
    • Appetizers, Sides & Snacks
    • Beverages
    • Breakfast
    • Lunch & Dinner
    • Dessert
    • Roundups
    • Salads
    • Soups
  • Resources
    • Cookbooks
    • Health & Nutrition
    • Is It Vegan?
    • News
    • Pets
    • Products
    • What’s the Difference?
  • Restaurants
    • City Guides
    • Popular Restaurants (UK)
    • Popular Restaurants (US)
    • Reviews
  • Contact
  • Privacy

Rosemary, Potato & Chickpea Collard Green Wraps

September 22, 2015 by Samuel Warde Leave a Comment

Rosemary Potato Chickpea Collard Green Wraps 2

Collard greens are one of my favorite vegetables because they are packed with nutrition, they are easy to use, and they taste great. Collard greens are a good source of protein, fiber, vitamin A, vitamin C, vitamin B6, calcium, iron, and magnesium. This recipe combines the nutritious powerhouse of collard greens with other healthy vegetables to create a mouthwatering vitamin explosion. Collard greens are a healthy alternative to flour tortilla shells because they are not processed and they do not contain any refined starches.

Print
Rosemary, Potato & Chickpea Collard Green Wraps

Prep Time: 5 minutes

Cook/Cool Time: 1 hour, 5 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 Wraps

Rosemary, Potato & Chickpea Collard Green Wraps

Ingredients

  • collard greens (large leaves, with stems removed)
  • 1 onion, sliced
  • 1 large potato, diced
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup peas
  • 2 garlic cloves, minced
  • 2 Tbsp rosemary
  • 1 lemon sliced
  • 1 tsp sea salt
  • 1 tsp cracked pepper
  • 1 tsp oil

Instructions

  1. Heat oven to 350º.
  2. In a large bowl, stir together onion, potato, chickpeas, lemon slices, salt, pepper, chopped collard green stems, and oil.
  3. Bake in a large oven safe dish for 40 minutes until potatoes are soft.
  4. Add peas, garlic, and rosemary and bake for 15 more minutes.
  5. Meanwhile, steam collard greens in a steamer, or a pot with an inch of water until they are tender (about 4 minutes).
  6. Remove potato mixture from oven and cool for 10 minutes.
  7. Wrap potato mixture in collard greens, like a burrito, and top with roasted lemon.
3.1
https://veganfoodlover.com/rosemary-potato-chickpea-collard-green-wraps/
© VeganFoodLover.com

Samuel Warde
Samuel Warde

Filed Under: All Recipes, Lunch & Dinner Tagged With: Chickpeas, Green Veggies, Potatoes

Previous Post: « Chickpea & Cilantro Tacos w/ Curry Peanut Sauce
Next Post: Black Bean Super Salad w/ Cilantro & Lime Vinaigrette »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

As a participant in the Amazon Services LLC Associates Program, this site may earn from qualifying purchases. We may also earn commissions on purchases from other retail websites.

Footer

Learn to cook Vegan

  • 8 Vegan Indonesian Recipes (Explore Indonesian Food)
  • Dry Vegan Dog Food Recipe
  • 7 Vegan Brazilian Recipes (A Tasty Cookbook)
  • 13 Vegan Cajun Recipes

Is this Vegan or Not

  • Is Nesquick Vegan?
  • Is Gatorade Vegan?
  • Is “Yellow 6” Vegan? Here’s Everything You Need to Know
  • Are Life Savers Vegan? Which Gummies are Vegan?
  • Aioli Vegan (All the Ingredients Explained)
  • Is Calcium Lactate Vegan? 2022
  • Is Hershey’s Syrup Vegan?
  • Are Lays Potato Chips Actually Vegan Friendly?

Vegan Options

  • Wawa Vegan Options
  • Vegan Options at Beef O’Brady’s
  • Vegan Options at Hard Rock Cafe
  • Vegan Options at Friendly’s Ice Cream
  • Vegan Options at O’Charley’s
  • Vegan Options at Beefeater (UK)

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress