Ingredients

• 2 cups Black-Eyed Peas, for serving, recipe follows
• 1 cup diced red onion
• 1 cup diced green bell pepper
• 1 cup diced red bell pepper
• 1 teaspoon finely chopped garlic
• 1 teaspoon chipotle puree (pureed chipotles in adobo sauce)
• 1 1/2 cups Hoover Alexander's Smoked Garlic Vinaigrette, recipe follows, or low-fat Italian dressing
• Collard greens, leaves cut into 1 1/2-by-4-inch strips
• Wraps, for serving
• 2 cups chopped onions
• 2 cups dried black-eyed peas
• 2 tablespoons plus 2 teaspoons vegetable base
• 2 tablespoons chopped garlic
• 2 tablespoons finely chopped ginger root
• 2 teaspoons powdered mustard
• 1 1/2 teaspoons Himalayan salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 cups cider vinegar, such as Bragg's
• 1/2 cup minced smoked garlic
• 1/4 cup agave nectar
• 2 tablespoons fresh minced garlic
• 2 tablespoons minced fresh parsley
• 2 tablespoons Himalayan salt
• 1/2 teaspoon chipotle puree
• 1/2 teaspoon black pepper
• 2 cups canola oil
• 2 cups olive oil

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Instructions

1. Combine the Black-Eyed Peas with the onions, bell peppers, garlic and chipotle puree. Pour in the Smoked Garlic Vinaigrette and mix thoroughly.
2. Place the collard greens and 4 teaspoons of the black-eyed pea salad on the bottom of each wrap in a strip. Roll the strip away from you into a cylinder shape.
3. Combine the onions, black-eyed peas, vegetable base, garlic, ginger, mustard, salt, pepper and 1 gallon water in a stock pot and cook until tender, about 45 minutes. Drain.
4. Combine the vinegar, 1 1/4 cups water, the smoked garlic, agave, fresh garlic, parsley, salt, chipotle puree and black pepper in a food processor. While processing, drizzle in the canola oil and olive oil until well blended.