¼ cup. mayonnaise (can use vegan mayonnaise if desired)
½ tsp. salt
¼ tsp. ground black pepper
½ tsp. garlic powder
2-3 collard green leaves
sliced tomato, optional, for serving
sliced cucumber, optional, for serving
shredded or julienned carrot, optional, for serving
Instructions
In a medium bowl, mash chickpeas using a potato masher.
To the bowl, add celery, red onion, mayonnaise, salt, pepper, and garlic powder. Mix to combine.
Lay collard greens flat and cut off thickest part of the stem. You'll want to cut off enough to ensure the leaf is flexible enough to roll up. Simply cut out a notch to remove the stem while leaving as much of the green as possible.
Place desired vegetables (tomatoes, cucumber, carrot, etc.) on top of greens, top with chickpea salad, slice in half, and enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/collard-chickpea-salad-wraps/