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California Rainbow Chard Wraps

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Apron Strings
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dairy free sugar free vegan vegetarian thanksgiving


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3 cups chickpeas (2 15 ounce cans)

3 cloves garlic, pressed

1 avocado, divided

2-3 tablespoons coconut oil

juice and zest of one lemon, divided

1 teaspoon salt

2-3 tablespoons rice vinegar

1 bunch rainbow or red chard, rinsed and patted dry, excess stems removed

about 1 cup sprouts of your choice (I used radish)

1 large carrot, grated

1/8 ounce jar marinated artichoke hearts

1/2 cup toasted pine nuts

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