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!