Drain and rinse the chickpeas in a colander. Leaving them in the colander, lightly smash them using the back for a fork. Set aside.

In a medium bowl, whisk together the tahini, lime juice, curry powder, water, salt and pepper. The mixture should be creamy. Add in the mashed chickpeas and stir well to combine.

Lay out a collard green leaf. Spread the chickpea mixture out on one half of the leaf and top with avocado, cilantro, bell pepper, and carrot. Roll like a burrito, slice in half, and use toothpicks to securely hold. Repeat until all collard green leaves are used. Serve.