Avocado Chickpea Salad Collard Wraps


  • 1 ripe avocado
  • 1 15-ounce can (1½ cups) chickpeas, drained and rinsed
  • 1 medium stalk celery, diced
  • ½ large bell pepper, diced
  • 1 medium carrot, diced
  • 1 lemon, juiced
  • ¼ cup cilantro, finely chopped
  • ½ teaspoon salt (to taste)
  • ¼ teaspoon pepper, (to taste)
  • 6 collard leaves


  1. In a small bowl, mash avocado
  2. In a large bowl, add chickpeas; mash well with a potato masher or fork.
  3. Stir together celery, bell pepper, and carrot
  4. Add lemon juice, cilantro, mashed avocado, salt, and pepper, stirring until all ingredients are combined
  5. Lay a collard leaf flat on a cutting board; scoop about ⅓-½ cup chickpea salad onto the center of the leaf
  6. Fold the edges of the leaf in, then roll the leaf like a burrito
  7. Repeat until all of the chickpea salad is used
  8. Store in the fridge in an airtight container for up to 5 days


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