Looking for a fun and filling snack? These Collard Wraps with Roasted Chickpeas are filled with quinoa, avocado and crunchy roasted chickpeas—talk about a burst of flavor!
I honestly have no idea how it’s Monday but…it is. Somehow, someway.. it is. How was everyone’s Mother’s Day? Were you able to spend time with your mama? I, unfortunately, was not. I saw her the weekend before for Justin’s graduation, and I’m going to see her this upcoming weekend because I am going home. Yesterday I was stuck working at PJC for the majority of the day. So, as I should have done yesterday, I’m going to chat about my mom today.
Mom, Moooooom, Momo—thanks for everything. Thank you for attending my many, many dance competitions and somehow not wanting to stab your eyes out (or maybe you did); thank you for NOT teaching me how to sew (who needs it?); thank you for only sometimes getting mad at me for picking on Justin when we were younger (because that’s what older siblings are supposed to do); thank you for allowing me to wear a disgusting amount of eye liner when I was 14 (and by “thank you” I mean WHY DID YOU LET ME DO THAT?!!); thank you for teaching me the importance of a balanced meal; thank you for also teaching me the importance of dessert, especially cookies; thank you for being a wonderful puppy grandma (Layla says hi from my lap as I type this!); and most of all, thank you for your never-ending support. I don’t know how you do it, but I’m so glad you do.
ARE YOU CRYING MOM? My mom cries pretty easily so… I don’t want to say that was my goal but…. kind of. Maybe you’re not crying but instead smiling. I’ll take that instead.
Side note: one time when I was younger my brother and I went to go see ‘Finding Nemo’ in theaters with my mom and we looked over and saw her crying at the part when Nemo’s mom dies. As in, she was crying within the first five minutes of the movie. We’ll never let her life that moment down.
So, mom, I made these Collard Wraps for you. ….which literally makes no sense. Like, I should have made you cookies. If I could go back in time, that’s what would have happened. Forgive me? There’s always your birthday, but don’t expect another ‘ode to mom’ post because that’d be pushing it. I know you agree.
To all the mom’s out there, thank you for all that you do, and I hope you had a wonderful Mother’s Day!
- 8 collard green leaves
- 1 cup quinoa
- 2 avocados
- 1 can chickpeas
- 1 tsp honey**
- 1 tsp chili powder
- Juice ½ lime
- For the chickpeas:
- Preheat oven to 400°.
- Drain can of chickpeas in a colander and pat with several paper towels or a dish towel, allowing the towel to absorb the excess water from the chickpeas.
- Once they are mostly dry, transfer to a bowl and add honey, chili powder and lime juice and stir.
- Spray a baking sheet with nonstick spray and spread chickpeas out evenly; bake for 30 minutes until crunchy.
- For the quinoa:
- Cool over stovetop according to instructions on the packaging.
- For the collard leaves:
- Soak leaves in boiling water for 5 minutes or until leaves are soft.
- Using a knife, thinly slice the stem of the leaf down so that it is in line with the leaf. This way, you will be able to bite through it more easily because it won't be as thick.
- Once quinoa has finished cooking, add avocado and stir together.
- From there, fill collard leaves with quinoa and chickpeas; roll up the leaves and fold over the sides like you would a burrito. Continue this process for all 6 leaves.
Q: What’s one thing that your mother taught you?
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