Lemony Broccoli, Chickpea & Avocado Pita Sandwiches
Total Time
25 minutes
Prep Time
20 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(126)
Ingredients
4 sandwiches
- 1 bunch of broccoli, florets removed and sliced thin
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and chopped
- 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
- 1 ½ teaspoons honey or maple syrup, 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
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Preparation
Step 1
To prepare the broccoli chickpea salad: In a medium mixing bowl, combine all of the salad ingredients. Toss to combine.
Step 2
To prepare the lemon dressing: In a small liquid measuring cup or bowl, combine the dressing ingredients. Whisk until emulsified. Taste, adding additional salt if necessary. Adjust tartness with more sweetener or lemon juice as desired.
Step 3
Pour the dressing over the broccoli chickpea salad and toss to combine. Set aside to marinate while preparing the rest.
Step 4
For the mashed avocado: Halve and pit the avocados. Scoop the flesh into a bowl and mash. Season with a pinch of salt, adding more to taste.
Step 5
Warm the pita breads in the oven, toaster oven, or microwave. (If using bread slices, toast until golden.)
Step 6
Spread mashed avocado or hummus over half of the top surface of each pita round, and cover the other half with generous spoonfuls of broccoli chickpea salad. Serve immediately.
Step 7
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Chef's notes
Make it vegan:
Use Kalamata olives instead of feta, and maple syrup instead of honey.
