INGREDIENTS:
2 large cucumbers
1/2 tsp plus pinch sea salt, divided
4 large curly kale leaves, washed, patted dry and tough stems removed
1 cup canned chickpeas, drained and rinsed
2 pinches each ground black pepper and chile powder, divided
Pinch ground cumin
1 orange bell pepper, finely chopped
1 1/3 cups shredded purple cabbage
1/4 cup chopped cherry tomatoes
1/4 cup fresh alfalfa sprouts
3 tbsp finely chopped fresh cilantro leaves
1 small clove garlic, minced
1/2 cup natural unsalted creamy peanut butter
1 tbsp reduced-sodium tamari sauce (GF soy sauce)
2 tsp fresh lime juice
1 1/2 tsp raw honey
Pinch ground ginger
PREPARATION:
Slice ends off cucumbers. Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.
On a flat surface, lay each kale leaf flat. In a medium bowl, mash chickpeas with a fork and season with pinch each salt, black pepper, chile powder and cumin. Divide chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.
Over chickpea mixture, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts and cilantro.
To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger and remaining pinch each black pepper and chile powder. Add 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.
Drizzle 1 tsp peanut sauce over ingredients on each kale leaf. Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining peanut sauce.
