Ingredients
• 8 HUGE collard leaves
• 14 oz young green jackfruit, rinsed and drained
• 1/3 C Buffalo sauce
• 1/2 tsp paprika, garlic, onion
• 1 C red cabbage, chopped
• 1 red bell pepper, thinly sliced
• 1 avocado, sliced
• 2 carrots, julienned
• 2 C lettuce
• 1 bunch cilantro, chopped
Tahini Smashed Chickpeas 🌶
• 14 oz canned chickpeas, drained
• 2 TBSP tahini
• 1 TBSP Buffalo sauce
• 1 lemon, juiced
• 1/2 tsp paprika, salt, pepper, garlic powder
To Serve:
• spicy vegan ranch
• Buffalo sauce
1. Use your fingers to pull apart the jackfruit and place in a bowl. Season with Buffalo sauce and spices and mix well. Spread on parchment lined baking sheet and roast in a 400 degree oven for 15-20 minutes. Remove and drizzle with extra Buffalo.
2. Cut stems off base of leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer to an ice bath. Set aside to dry.
3. Add all ingredients for smashed chickpeas to a bowl and use a fork to mash and combine.
4. Lay one leaf with spine parallel to you on a clean, dry surface. Layer toppings in the middle – I like to start with chickpeas. Fold in sides and roll tightly away from you keeping the seam side down.
5. Serve wraps chilled with vegan ranch!
