Avocado Chickpea Salad Collard Wrap

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Ingredients
  • 1 Ripe avocado
  • 150 gram Boiled chickpea
  • 1 medium Stalk celery, diced
  • 1/2 Bell pepper, diced
  • 1 medium Carrot, diced
  • 1 Lemon juiced
  • 1/4 cup Coriander, finely chopped
  • 1/2 tsp Salt, plus more to taste
  • 1/4 tsp Pepper, plus more to taste
  • 6 Collard leaves
Instructions
  1. 1
    In a small bowl, mash avocado.
  2. 2
    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..
  3. 3
    Add lemon juice, coriander, mashed avocado, salt, and pepper; stir until all ingredients are combined.
  4. 4
    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.
  5. 5
    Repeat until all of the chickpea salad is used.
  6. 6
    Store in the fridge in an airtight container for up to 5 days.
Read it online: https://hormonereset.in/recipe/avocado-chickpea-salad-collard-wrap/