Slice the carrots, celery, and cucumbers into long, skinny sticks and set aside

Shave off the part of the collard green stem that sticks up so that the whole leaf is even and flat

Chop off any remaining stem that is longer than the leaf itself

Heat some water to boil in a pot big enough for the collard green leaves to fit

Place collard greens in the boiling water and leave for 30 seconds

Take out and pat dry with paper towels

Set aside to dry completely

Once dry, scoop the buffalo chickpeas, vegetable sticks in the middle of the leaf

Fold the long sides in towards the middle and roll the leaf from the top to the bottom like you would a burrito

Using a knife, cut collard green wrap in half

Top with desired amount of blue cheese sauce

Serve and enjoy!

Heat a medium sized frying pan on medium heat

Rinse an drain the chickpeas

In a bowl, combine the chickpeas, 1/4 cup and 2 Tablespoons of the buffalo sauce (but save around 2 Tablespoons and set aside), garlic powder, and salt and pepper

Mix the ingredients and place in the frying pan

Sautee the chickpeas on medium heat until the buffalo sauce is cooked down and the chickpeas are almost dry, soft and tender-about 5 minutes

Take the chickpeas off of the heat and throw back into the bowl

Pour the remaining 2 Tablespoons of Buffalo Sauce over the chickpeas and toss until chickpeas are thoroughly coated

Evenly distribute chickpeas into each collard green wrap

Serve and Enjoy

Combine the blue cheese, Greek yogurt, and almond milk into a food processor

Pulse until smooth

Add salt and pepper to taste

Spoon into a small serving bowl

Top desired amount on to the collard green wrap

Serve and enjoy