Chickpea Collard Wraps - edible Southeastern Massachusetts

Ingredients

• 1½ cups dried chickpeas simmered in abundant water until tender (or 1 29-ounce can)
• ½ medium onion chopped
• ½ red pepper chopped
• 1 stalk celery chopped
• ½ cup sunflower seeds
• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• salt and pepper to taste
• 8 to 10 large collard leaves