Vegan "tuna" or chickpea salad collard-green wraps from Health Nut: A Feel-Good Cookbook (page 231) by Jess Damuck

  • lemons
  • collard greens
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute alfalfa sprouts for broccoli sprouts, and mayonnaise or yogurt for Vegenaise.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute alfalfa sprouts for broccoli sprouts, and mayonnaise or yogurt for Vegenaise.

  • ethedens on January 07, 2025

    How is this so good? Absolutely delicious. 4/5

  • cheffreddie on July 17, 2024

    Just like tarae1204 said, this recipe absolutely stands out on its own. I used a pastry blender to quickly crush the chickpeas, much easier & faster than using a fork. This salad is great as is, but extra delicious with a few extra add-ins inspired by Craig Claiborne's classic NYT tuna salad recipe: chopped red bell pepper, celery, and capers.

  • Lepa on June 30, 2024

    I was curious but skeptical about these wraps but they are good- even if you aren't vegan. They are tasty and refreshing- a perfect light lunch.

  • tarae1204 on May 15, 2024

    This is very good. I don’t seek out vegan recipes; this stands out on its own. I used a regular mayo.

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