Melt: In a microwave-safe bowl, stir together all Buffalo Chickpeas ingredients. Microwave in 30 second increments until the cheese is melted and cream cheese has softened enough to stir.
Mash: Using a potato masher or a fork, roughly mash the chickpeas until the mixture is fairly cohesive.
The Rest: Cut the carrot and cucumber into thin strips about 3 inches long. Slice the avocado thinly.
Prep Collards: Cut the thickest part of the stem from each collard green by cutting vertically on either side of the stem into a V shape.
Parboil Collards: In a large pot or skillet, bring 2 to 3 inches of water to a simmer. Working one at a time, drop each leaf into the water, letting it simmer for 10 seconds, or until it turns bright green and becomes pliable. Set on a towel to dry.
Assemble: Cut the thickest part of the stem from each leaf. Spoon buffalo chickpea mixture onto the leaf, followed by sliced veggies and alfafa sprouts. Roll up like a burrito (see photos).