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Avocado chickpea salad collard wrap

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.

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