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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