First, trim the stem of the collards. These tend to be a bit bulky, so I cut them thinner (flush with the leaf). This requires a steady hand, and be sure not to pierce the leaf.
Second, we're going to quickly blanch the collard leaves.Set a side a bowl with ice water, then proceed. Place the leaves in boiling water for 1 minute. Dunk in an ice bath immediately to stop the cooking process and preserve the bright green color. Let them sit in the ice as you're prepping the salad.
Next, make the chickpea salad:combine the celery, onion, mashed chickpeas, mayo, salt, and pickles. Mix well and taste for seasoning. Sometimes I leave out the pickles and add 1/2 tsp mustard instead, that's another variation. Lastly, dry the collard leaves using a towel (just pat them).
Next, divide the salad in 3 amounts (one amount per collard leaf). Place the dark side of the collard leaf down, and the divided salad amount in the middle of each collard leaf. The filling shoul have a rectangular shape (so it will end up looking like a log when rolled).
Now you'll make a burrito (or a collard roll):Fold the right and left sides of the leaves towards the center. Take the bottom flap and roll it over the burrito, and roll the whole thing up. Done!
Notes
Chickpeas are to be mashed with a fork. The degree of smoothness is up to you. I like it 3/4 mashed, so there's some texture.