Ingredients
- 1 ⅓ cups canned chickpeas
- ¾ tsp garlic powder
- 2 ½ tbsp olive oil
- ½ cup fresh basil
- 1 cup pre-cooked quinoa
- ½ cup sun-dried tomatoes
- 1 ½ tbsp balsamic vinegar
- 1 lb baked tofu
- 4 cups swiss chard
- 12 toothpicks
Directions
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Step 1
Drain chickpeas and add to a bowl; sprinkle with salt, garlic powder and 4 tsp olive oil. Mash with the back of a fork until mostly smooth.
In this recipe- 1 ⅓ cups canned chickpeas
- ¾ tsp garlic powder
- 2 ½ tbsp olive oil
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Step 2
Chop basil. In a bowl, combine pre-cooked quinoa with sun-dried tomatoes, basil, balsamic and remaining 4 tsp olive oil.
In this recipe- 2 ½ tbsp olive oil
- ½ cup fresh basil
- 1 cup pre-cooked quinoa
- ½ cup sun-dried tomatoes
- 1 ½ tbsp balsamic vinegar
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Step 3
Thinly slice baked tofu. Lay one swiss chard leaf on a flat surface. Spoon some of the chickpea mash into the middle, then top with some of the quinoa and several tofu slices. Roll up like a burrito and secure with toothpicks. Repeat with remaining wraps.
In this recipe- 1 lb baked tofu
- 4 cups swiss chard
- 12 toothpicks