Green Chickpea Salad Collard Wraps

Ingredients

• 1 can chickpeas, drained and rinsed

• 1 avocado

• 1/4 cup unsweetened almond milk yogurt

• handful of basil or dill, chopped

• 1/4 cup red onion, diced

• 1 lemon, squeezed

• pinch of Himalayan sea salt

• Black pepper

• 4–6 collard wraps

Instructions

1. Add the chickpeas, avocado, almond milk yogurt, basil, and red onion to a mixing bowl and lightly smash with a fork.

2. Add in the lemon, Himalayan sea salt, and black pepper and stir again to combine.

3. Rinse and dry your collard leaves.

4. Trim down the stem and shave down the backside with a knife to remove as much of the tough protruding core as you can.

5. At this point, you can top with the green chickpea salad and enjoy raw, or blanch the leaves by dipping in boiling water for 30 seconds, then plunging into ice- water to halt cooking.

6. To assemble the collard wraps, divide chickpea salad between collard wraps and wrap up like a burrito to eat.

7. Serve immediately.

8. Store leftover green chickpea salad in the fridge for 2-3 days, thought best when fresh.