Collard Wraps with Lemony Chickpea Filling

From the garden

• 8 large collard green leaves, stems trimmed flush, thick center rib shaved thin with a knife
• 2 medium carrots, coarsely grated
• 1 cucumber, seeded and cut into thin sticks
• ¼ cup fresh dill, parsley, or cilantro, chopped

From the pantry

• 2 cans chickpeas, drained and rinsed
• 1 lemon — zest and juice
• 3 tbsp olive oil
• 2 tsp Dijon mustard
• 2 avocados, sliced
• ½ cup crumbled feta (optional)
• salt — to taste
• black pepper

1. Bring a wide pot of salted water to a boil. Blanch the collard leaves one or two at a time, 20–30 seconds until pliable and bright green, then plunge into ice water and pat completely dry.
2. Mash the chickpeas in a bowl with the lemon zest and juice, olive oil, Dijon, and herbs until chunky and spreadable — like a rustic chickpea salad, not hummus. Season assertively; the filling carries the wrap.
3. Lay a leaf flat with the stem end toward you. Spread a few spoonfuls of chickpea filling across the lower third, and top with grated carrot, cucumber sticks, avocado, and feta if using.
4. Fold in the sides and roll away from you, snug like a burrito — the blanched leaf is flexible but strong. Repeat with the rest.
5. Slice each wrap in half on the bias and serve, or wrap tightly for tomorrow's lunch.