Avocado Chickpea Salad Collard Wraps

Avocado Chickpea Salad Collard Wraps 2

Avocado Chickpea Salad Collard Wraps

Prep Time: 10 minutes
Course: Dinner, Lunch
Keyword: Avocado
Servings: 3
Calories: 651kcal


  • 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


  • 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.


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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