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Italian Veggie Collard Wrap

Italian Veggie Collard Wrap, loaded with flavor packed veggies and chickpeas! Made with marinated eggplant and zucchini, a citrus chickpea salad, farro, roasted red onion and fennel, and vegan feta!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Servings 4 people

Ingredients
  

  • 8 Collard leaves More if they are small
  • 1 Tomato
  • 1/2 cup Vegan Feta Cheese

MARINATED EGGPLANT AND ZUCCHINI

  • 2 Asian Eggplant Can substitute 1 large eggplant
  • 2 Zucchini
  • 1 tbsp soy sauce
  • 1/4 cup ketchup
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp anise extract
  • 1 tsp Italian seasoning
  • 8 drops Liquid Smoke

LEMON CHICKPEA MASH

  • 1 Can Chickpeas
  • 1 tsp Italian Seasoning
  • Zest from half a lemon
  • 1 Lemon, juiced
  • 1 garlic clove
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tbsp capers

ROASTED ONION AND FENNEL

  • 1 Red onion
  • 1 Fennel bulb
  • 2 tbsp Red wine vinegar
  • 1/4 tsp salt

FARRO

  • 1 1/4 cup farro
  • 2 1/2 cups water
  • 1/4 cup Red wine vinegar
  • 1 tbsp maple syrup
  • 2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Instructions
 

MARINATED EGGPLANT AND ZUCCHINI

  • Preheat over to 400 degrees
  • Slice eggplant and zucchini long ways about 1/4 inch thick
  • Mix all other marinade ingredients in bowl
  • Coat eggplant and zucchini with sauce
  • Place on a baking sheet lined with parchment paper
  • Bake for 30 minutes along with red onions and fennel that are prepped in next setp
    Marinated eggplant and zucchini
  • Prep other ingredients as vegetables bake

ROASTED RED ONION AND FENNEL

  • Slice red onion and fennel bulb into 1/4 inch slices
  • Toss in red wine vinegar and salt
  • Place on a baking sheet lined with parchment paper
  • Bake for 30 minutes with zucchini and eggplant
  • Prep other ingredients as vegetables bake

FARROW

  • Bring farro and water to a boil
  • Lower heat to medium-low and simmer for 30 minutes. Keep covered with a tight lid and stir occationally
  • When water is absorbed remove from heat and let stand for 10 minutes
  • Mix in vinegar, maple, and seasoning

LEMON CHICKPEA MASH

  • Open can of chickpeas, drain, and rinse
  • Place chickpeas in a bowl and mash with a fork until relatively smooth. Some chunks are fine
  • Finely chop garlic clove and capers
  • Mix garlic clove, capers, and remaining ingredientns into mashed chickpeas
  • Set aside

COLLARD WRAPS

  • Wash all of the collar leaves
  • Take a knife and carefully cut the extra thickness of the stem off. This will make it easier to roll the leaves
  • Cut off the excess stem at the bottom of the leaf
  • Place the leaves one by one in a boiling pot of water for 5-10 seconds. Use tongs!
  • Remove the leaves with tongs and place directly into an ice water bath
  • Repeat previous two steps until all of the collard leaves are in the ice water bath
  • Remove from ice water bath when cooled and place on a paper towel to dry off excess liquid. You can place paper towels in between each collard leaf and pile them on top of one another
  • Place aside

TOMATO AND FETA

  • Slice tomato
  • Crumble feta if needed

ASSEMBLE THE WRAPS

  • Lay one collard wrap on a cutting board
  • Fill with 1/8 of each ingredient
  • Tuck in sides and roll like a burrito
  • Once rolled, keep whole or cut in half if desired
  • Repeat filling and rolling steps until all of the wraps are made
Keyword chickpea, collard greens, collard wrap, eggplant, farro, italian, plant-based, vegan