Prepare collard greens. Put a large pot of water on the stove to boil. Choose 6 large collard green leaves and trim the center stem with a pairing knife (this is an optional step but makes for a more tender enjoyable eating experience). Drop leaves into boiling water for 2 minutes until bright green, remove and set aside
In a medium bowl mash avocado with lemon juice and stir until it has thinned out a bit. Add all other ingredients except peaches. Stir well to combine.
Wrap it all up
Place a large spoonful of chickpea salad into the center of a collard leaf, top with sliced peaches, roll collard leaf around the salad by first folding in sides, then rolling from bottom to top.
Blanching/ boiling the collard greens for a few minutes makes a huge difference! It will dramatically improve the texture of the wrap for both preparing and eating. Additionally boiling the collard greens for few minutes helps to reduce the oxalic acid in the collard greens (this is a good thing).
You can replace the peaches with any fruit you like, I've used plums and apples successfully.