Think Chicken salad sandwich, minus the bread, allergens, fat and salt.
1 bunch of collard greens
1 can of chickpeas
1 stalk of celery
1 medium red onion
1 tbsp of mustard
1 tbsp of veganaise (or avocado)
salt and pepper to taste
Wash collard greens, de-stem the hard center vein and lay flat, set aside.
Strain canned chickpeas, rinse, and put in a bowl with additional water. Set aside. ( If you have digestion trouble, try to soak 3-4 hours ahead of time)
Cut tomato, onion and celery into finely chopped cubes. The smaller the better. Put in large bowl. Add in veganaise and mustard. Mix well.
Strain soaking chickpeas fully. Mash the soaked chickpeas with a fork until fully mashed. Add to tomato, onion, celery mixture. Mix well.
Place a tbsp size amount of the mixture on the edge of your collard green leaf. Roll while gathering the sides just as you would a burrito. Pull the leaf tighter each time you go around. Some collard greens will be larger which will allow you to add more filling.
Enjoy Guiltlessly. :)