These colorful pickled vegetables and black-eyed peas wrapped in a dark green collard leaf make a meal that'll catch everyone's eye. Pickling the vegetables adds tanginess, but it's not necessary — the wraps are amazing as they are, too. They're also perfect as a make-ahead light lunch that's light and flavorful.

Black-Eyed Pea Collard Wraps With Pickled Vegetables and Ginger-Peanut Sauce [Vegan, Raw]



For the Sauce:
  • 1/2 cup peanut butter
  • 2 tablespoons rice vinegar
  • 1 teaspoon maple syrup
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons water
  • A couple dashes of sriracha
  • Salt, to taste
For the Wraps:
  • 6 large collard leafs, washed
  • 1 bunch of quick-pickled carrots
  • 1 bunch of quick-pickled beets
  • 1 15-ounce can black-eyed peas, rinsed and drained


  1. For the sauce, combine all of the ingredients, in a small bowl. Whisk to combine, making sure to smooth out any lumps from the peanut butter.
  2. Trim the center stem lengthwise so that the collard will be easier to wrap. Spread a spoonful of the peanut sauce on inner side of the leaf and then layer on the carrots, beets, and black-eyed peas.
  3. To wrap, fold in the sides of the leaf and roll up the leaf like you would with a normal burrito. Hold your wraps together with twine or a toothpick.