1. Heat oven to 400* F. Line a baking sheet with foil or parchment paper.

2. Rinse, drain, and pat dry the chickpeas with a paper towel. In a large bowl, toss together the chickpeas, artichoke hearts, onions, and bell peppers with rosemary, coriander, cumin, garlic powder, and olive oil. Salt and pepper generously to taste.

3. Lay the mixture as a single layer over the baking sheet. Bake for 20 minutes, turn over and bake for additional 8-10 minutes.

4. In the meantime, bring a bit of water to boil in a steamer. Trim the stalk from the collard leaves. Steam them for a few minutes, then pat dry and set aside.

5. In a small bowl, whisk together tahini, water, lemon juice, garlic, and salt and pepper.

6. To assemble, lay the collard leaf on a large plate. Place 1/2 cup cooked quinoa in the center, followed by chickpeas/bell pepper/artichoke hearts mix. Add in some chopped olives, drizzle with tahini sauce. Fold the short end down, then fold one side lengthwise. Fold in the other short side, and roll like a log toward the plate.

Bon appetit!

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