INGREDIENTS
1
ripe avocado
1 15 ounce can
(1 1/2 cups) chickpeas, drained and rinsed
1
medium stalk celery, diced
1/2
large bell pepper, diced
1
medium carrot, diced
1
lemon, juiced
1/4 cup
cilantro, finely chopped
1/2 tsp
salt, plus more to taste
1/4 tsp
pepper, plus more to taste
6
collard leaves