Servings: 3
Calories: 651kcal
Ingredients
- 1 avocado ripe
- 15 oz chickpeas drained & rinsed
- 1 medium celery stalk diced
- 1/2 large bell pepper diced
- 1 medium carrot diced
- 1 lemon juiced
- 1/4 cup cilantro finely chopped
- 1/2 tsp salt plus more to taste
- 1/4 tsp pepper plus more to taste
- 6 collard greens
Instructions
- In a small bowl, mash avocado
- 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.7/
- 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.
- Repeat until all of the chickpea salad is used.
- Store in the fridge in an airtight container for up to 5 days.
Nutrition
Calories: 651kcal | Carbohydrates: 100g | Protein: 27g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 466mg | Potassium: 1698mg | Fiber: 13g | Sugar: 4g | Vitamin A: 5906IU | Vitamin C: 74mg | Calcium: 361mg | Iron: 7mg
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