About the Recipe
1 ripe avocado
150 g boiled chickpea
1 medium stalk celery, diced
1/2 large bell pepper, diced
1 medium carrot, diced
1 lemon, juiced
1/4 cup coriander, finely chopped
½ teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
6 collard leaves
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 until it becomes mushy..
Add lemon juice, coriander, mashed avocado, salt, and pepper; stir until all ingredients are combined.
Lay a collard leaf flat on a cutting board. Scoop about ½ cup chickpea salad onto the centre of the leaf. Fold the edges in, then roll the leaf.
Repeat until all of the chickpea salad is used.
Store in the fridge in an airtight container for up to 5 days.