Chickpea Curry Collard Wraps (2025)

Healthy food should not be boring and these 🥬💜🍋‍🟩Chickpea Curry Collard Wraps with Cashews are anything but boring! They have so many layers of flavors and textures including garbanzo beans, red cabbage, curry powder, honey, lime juice, cilantro, and more! If you like hummus, you’re going to LOVE the filling in these vegetarian and gluten-free wraps that are great for lunch or healthy dinners! Very customizable including swapping the collards for tortillas or pitas.

Easy Curry Chickpea Collard Wraps Recipe

• If you’re trying to eat a more plant-based diet, but you worry about the food lacking flavor or keeping you full, you’ve got absolutely nothing to worry about with these easy wraps.
• They’re quick to make, ready in just 20 minutes, easy, and the recipe is customizable and flexible based on your preferences.
• Rather than making curry with chicken, I made it with chickpeas. I do love a good Chickpea Curry! Chickpeas are a great source of fiber and protein, and to make sure there’s plenty of texture in the filling mixture, I added red onion and celery.
• The filling mixture is rolled into collard leaves along with red cabbage, cashew, and cilantro. So much great crunch in every bite!
• There’s a dipping sauce that’s made with cashew butter, curry powder, lime juice, and a touch of honey.
• If you want to keep this recipe vegan (rather than vegetarian), swap the honey for agave nectar. The recipe is already gluten-free as written.
• I love healthy recipes like this one especially during warmer months when it’s too hot to turn on my oven and I also crave lighter, fresher foods. This is a perfect easy lunch recipe or light dinner idea.

Key Ingredients in Cashew Curry Chickpea Wraps

Sauce: Cashew butter, lime juice, garlic, honey, curry powder, salt, black pepper, hot water as necessary. Want to use almond butter or peanut butter instead? Go for it.

Smashed Chickpea Filling Mixture: Canned chickpeas, red onion, celery. Feeling like you want more veggies? Add other veggies here such as shredded carrots, cherry tomatoes, or zucchini.

Wraps: Large collard greens, shredded red cabbage, cilantro, and roasted salted cashews. I know cashews are expensive so you can use slivered almonds if you’d like.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How To Make Chickpea Collard Green Wraps

1. Make the sauce but combining all the ingredients in a medium bowl, whisk until smooth, and add the hot water (about 2-3 tablespoons) to achieve desired consistency. It’ll depend on your nut butter.
2. To a separate bowl, add and then smash the chickpeas with a fork or potato masher, making sure to leave some texture and then add the red onion and celery. Add 1/3 cup of the sauce to the bowl and mix. Reserve the remainder for dipping.

3. Remove the thick stem from the base of each collard leaf (recipe makes 4 but I’d soften an extra or two just in case), place them in a bowl, add boiling water and let stand for 1 minute, then drain, rinse with cold water, and pat dry.

4. Assemble the wraps by adding one-fourth of the smashed chickpea mixture to the center of a softened green leaf, then sprinkle with red cabbage, cashews, and cilantro. Roll up tightly like a burrito, folding the sides in as you roll. Tip – Don’t want to wrap? Serve the filling + sauce as a smashed chickpea salad over a bed of quinoa or other greens. You can also make sandwiches with it.
5. Serve with the reserved sauce for dipping!