Lemony Broccoli, Chickpea & Avocado Pita Sandwiches

Ingredients

• Broccoli

  Raw

  1 bunch or 608g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Sun-dried tomatoes

  ⅓ cup or 18g

• Red Onion

  Vegetables - Melissa's

  ⅓ cup chopped or 53g

• Feta cheese

  ⅓ cup, crumbled or 50g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lemon juice

  Raw

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 ½ tsp or 8g

• Maple syrups

  1 ½ tsp or 10g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ¼ tsp or 2g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Pita bread

  Whole-wheat

  4 pita, large or 256g

Directions

1. Combine the broccoli, chickpeas, sun-dried tomatoes, red onion, and feta cheese in a medium mixing bowl. Toss well.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic, salt, and red pepper flakes until emulsified. Adjust seasoning as needed.
3. Pour the dressing over the broccoli chickpea salad and toss to combine. Allow it to marinate while preparing the avocados.
4. Halve, pit, and scoop the avocados into a bowl. Mash with a fork until smooth and season with salt to taste.
5. Warm the pita breads in the oven, toaster oven, or microwave.
6. Spread mashed avocado on one half of each pita and fill the other half with the broccoli chickpea salad. Serve immediately.

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