1 tsp. + 3 Tbs. olive oil, divided use
5 small carrots, divided use
1 cup cooked chickpeas, rinsed and drained (if canned, low-sodium is preferred)
juice of 1 small lemon
1 garlic clove, minced
salt, to taste
4-6 collard leaves, rinsed, stems trimmed to base of leaf
1 cup cooked quinoa (or another cooked grain of choice)
⅓ cup pumpkin seeds, toasted
other optional toppings: sliced green onion, chopped cilantro
Heat 1 tsp. olive oil in a medium skillet over medium-high heat. Dice 3 of the carrots and add to the pan, once heated. Cook until tender, about 8-10 minutes, stirring occasionally. Remove from heat and let cool. Add to a food processor along with the remaining olive oil, chickpeas, lemon juice, and garlic. Pulse until smooth. Add salt to taste.
Bring a large pot of water to boil. Slice the collard stems horizontally (parallel to leaf) so that the stem becomes level with the leaf. Add the collard greens to the boiling water and cook for 1-2 minutes. Rinse leaves with cold water after removing them.
Shred the remaining 2 carrots with a vegetable peeler (or in the food processor). Place a collard leaf on a work surface, stem end pointing toward you, and add about ¼ cup of the carrot hummus to the lower third of the leaf. Top with 3-4 Tbs. quinoa, a handful of carrot shreds, and a sprinkle of pumpkin seeds. Add the green onion and cilantro, if using. Fold the sides over the filling, then fold the bottom up over the filling and roll the leaf away from you, creating a collard wrap. Repeat with remaining leaves.