Green chickpea salad wraps made with an avocado and almond milk yogurt base. These wraps are perfect for a light refreshing lunch!

It’s HOT here.

I open the windows in the morning to let warm air in while slurping down a frosty shake, quickly shutting them post-brain freeze because it’s just too humid.

It’s all OK because I have the perfect recipe to share for a heat wave.

Two firsts are going down with this post— first wrap AND first chickpea salad!

I’ve been making these Green Chickpea Salad Collard Wraps for the perfect light yet satisfying summer plate.

The first time I tried collard ‘wraps’ I was totally skeptical.

You want me to stuff all of my sandwich toppings into…that?

I’m sorry I so grossly underestimated you, collards.

After stuffing them with copious amounts of this Green Chickpea Salad, I’m pretty sure these sturdy greens can withstand anything!

Allow me to convince you.

What You Need to Make Green Chickpea Salad Collard Wraps

Here’s what you need to make Green Chickpea Salad:

chickpeas
avocado
unsweetened almond milk yogurt
fresh herbs
red onion
lemon
Himalayan sea salt
Black pepper
collard greens

That’s it!

How to Prepare Collard Wraps

I thought it might be helpful to share my preparation for collard leaves since my first time was…shall we say, less than yummy.

Oh, it was going just fine, until I chomped down hard on the bitter center stem, and, in trying to gnaw through it, split my wrap in half.

Chickpeas overboard.

Whether you like your collard wraps raw or blanched, my preparation method begins the same way.

First, I rinse the collard leaf and pat dry.

Next, cut the stem with a knife or kitchen shears so it’s flush with the base of the leaf.

Now flip over the leaf and “shave” down the protruding core of the stem so that it’s as close to the leaf as possible without tearing it.

At this point, your collard green is good to go raw, so wrap and enjoy.

Alternatively, you can choose to blanch your collard greens by placing in boiling water for 30 seconds, then quickly plunging into a bucket of ice water.

How to Make Green Chickpea Salad

This green chickpea salad is easy to mash up in one bowl.

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

Next, add in the lemon, Himalayan sea salt, and black pepper and stir everything again to combine.

Taste the mixture and add more salt, lemon, pepper, or herbs to match your unique taste!

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

Serve immediately!

How to Serve Green Chickpea Salad Collard Wraps

This chickpea salad is ridiculously creamy while still being light and oil-free.

The creamy base is a mixture of almond milk yogurt and avocado, dressed up with sweet basil, tart lemon, and red onion.

Not a fan of collard greens?

This Green Chickpea Salad is also great as a salad topper, on toast, on crackers, or by the spoonful.

I love to eat my collard wraps for a quick five minute lunch, but it would also be perfect for a light summer dinner.

Store leftover green chickpea salad in an airtight container in the refrigerator for 2-3 days for a quick lunch.

Enjoy!

More Wrap Recipes

I Want to Hear From You

If you make this Green Chickpea Salad Collard Wraps recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren