In a large bowl, combine the ingredients for the cabbage slaw. Stir together until evenly coated then set aside.Thoroughly rinse and dry the collard leaves, slice off the bottom stem, then set face down. Using a sharp knife, carefully shave off the thick part of stem on the inside of the wrap. It works best if you slice from the top of the leaf working toward the bottom. This step will make it easier to fold into a wrap.In a small saucepan over medium-low heat (I used the same one that I cooked the quinoa in), combine the chickpeas and the cooked quinoa. Add the barbecue sauce to the saucepan then stir together until evenly coated. Cook for 5 minutes, until heated through.Scoop 1/8th of the chickpea mixture into the center of each collard leaf along with the cabbage slaw. Fold in the top and bottom sides then gently roll like you would a burrito. Serve with hemp ranch dressing and enjoy!