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Prep Time
20 mins
Total Time
40 mins


2 tbsp
canola or vegetable oil
30 mL
1 can
no sodium chickpeas, drained and rinsed
540 mL
cloves garlic, minced
1 tbsp
minced fresh ginger
15 mL
3 tbsp
teriyaki sauce
45 mL
2 tbsp
tomato paste
30 mL
1 tsp
finely grated lime zest
5 mL
2 tbsp
lime juice
30 mL
1 tbsp
15 mL
large collard leaves, trimmed and blanched
1 cup
bean sprouts
250 mL


Step 1

Heat oil in large skillet on medium heat. Cook chickpeas, garlic and ginger for 2 to 3 min. until softened and fragrant. In bowl, whisk teriyaki sauce with tomato paste, ¼ cup (60 mL) water, lime zest, lime juice and honey. Add to skillet. Simmer 1 to 2 min. until sauce is thick and syrupy; remove from heat. Use potato masher to lightly mash chickpeas.

Step 2

Lay collard leaves flat on work surface. Divide chickpea mixture onto centres of leaves. Top with sprouts. Fold bottom and sides of leaves over filling and roll up tightly to enclose. Make 8 wraps.


To trim and blanch collard leaves: Lay collard leaves on cutting board and shave backs of the woody centre ribs with a paring knife until ribs are soft enough to lie flat. Bring large saucepan of water to a boil. Blanch collard leaves, 2 at a time, for 20 sec., or just until tender and bright green. Use tongs or slotted spoon to immediately transfer to ice bath. Pat leaves dry with paper towel; set aside.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe):
9 g
38 g
7 g
9 g
12 g
740 mg
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