Lemony Broccoli, Chickpea & Avocado Pita Sandwiches

• Vegetarian

• Produce

  • 2 Avocados, medium
  • 1 bunch Broccoli
  • 1 can Chickpeas
  • 1 clove Garlic
  • 1/3 cup Red onion
  • 1/3 cup Sun dried tomatoes

• Condiments

  • 1 1/2 tsp Dijon mustard
  • 1/3 cup Feta cheese or thinly sliced kalamata olives
  • 1 1/2 tsp Honey or maple syrup or agave nectar
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 Pinch Red pepper flakes
  • 1/4 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 4 Pita breads, whole grain

Found on cookieandkate.com

Description

Ingredients

• 1 bunch of broccoli, florets removed and sliced thin
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
• ⅓ cup chopped sun-dried tomatoes*
• ⅓ cup finely chopped red onion
• ⅓ cup crumbled feta cheese or thinly sliced Kalamata olives
• ¼ cup olive oil
• 2 tablespoons lemon juice, to taste
• 1 ½ teaspoons Dijon mustard
• 1½ teaspoons honey or maple syrup or agave nectar, to taste
• 1 clove garlic, pressed or minced
• ¼ teaspoon salt, to taste
• Pinch red pepper flakes
• 2 medium avocados, or about ¾ cup of your favorite hummus
• Salt, to taste
• 4 whole grain pita breads, or 4 large, thick slices of hearty whole grain bread

Directions

• To prepare the broccoli chickpea salad: In a medium mixing bowl, combine all of the ingredients as listed. Toss to combine.
• To prepare the lemon dressing: In a small liquid measuring cup or bowl, combine the ingredients as listed. Whisk the ingredients together until emulsified. Taste, and add additional salt if necessary. The dressing should be a little tart, but if it’s too tart, add a little more sweetener to balance the flavors. If it’s not tart enough for your liking, add a little more lemon juice.
• Pour the dressing over the broccoli chickpea salad and toss to combine. Set the bowl aside to marinate while you work on the rest.
• To make the mashed avocado, halve and pit the avocados, then scoop the flesh of the avocados into a bowl. Mash them with a pastry cutter or a fork until they are mostly mashed, and spreadable. Season with a pinch of salt, and add more to taste.
• To prepare the pita breads, warm them for a few minutes in the oven, or in a toaster oven, or even in the microwave. (If you’re using slices of bread, pop them in the toaster until golden.)
• Spread mashed avocado (or hummus) over one-half of the top surface of each pita round, and cover the other half with a few generous spoonfuls of broccoli chickpea salad. (If you’re serving on toast, spread avocado over the top surface of each slice, and spoon broccoli chickpea salad on top.) Serve immediately.