Veggies Wrapped in Veggies

One trip to the farmers market and a giant zucchini later…

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Only 50 cents too! Anyway, now I have a lot of veggies to use, so what better way then a chard wrap? To be honest, not all the wraps would stay together so another option is to deconstruct and make a salad. Same recipe, just chop up the chard instead of wrapping it.

What goes in: 
1 Can of Chickpeas
Purple Cabbage
Red Bell Pepper
1/2 Lemon
1/2 Serrano Pepper
Seasoning: Himalayan Pink Sea Salt, Black Pepper, Paprika

What you do:
Drain your can of chickpeas and pour into a bowl. If you have a food processor, that would help, but otherwise you can use the back of a wooden spoon or fork to smoosh them. They don’t have to be completely smooshed, but enough that it sticks together rather than being individual chickpeas. Flavor with seasonings, 1/2 a Serrano pepper chopped into small pieces, the juice of 1/2 a lemon, and give it a good mix.

Chop your veggies into matchsticks.  Then, lay out a piece of chard, spread your chickpea mixture over, and layer your veggies and avo!

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And, if they are too hard to wrap, a salad is always a good option. I made one for lunch today and added a hard boiled egg and white mushrooms! Top that off with some vegan ranch (recipe in this post if you are interested) and you’re good to go!


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