Step 1

In a small bowl, mash avocado.

Step 2

In a large bowl, add chickpeas; with a potato masher or fork, mash chickpeas well. Add celery, bell pepper, and carrot; stir. Add lemon juice, cilantro, mashed avocado, salt, and pepper; stir until all ingredients are combined.

Step 3

Lay a collard leaf flat on a cutting board. Scoop about 1/3-1/2 cup chickpea salad onto the center of the leaf. Fold the edges in, then roll the leaf like a burrito.

Step 4

Repeat until all of the chickpea salad is used.

Step 5

Store in the fridge in an airtight container for up to 5 days.