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