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Lemony Broccoli, Chickpea & Avocado Pita Sandwiches

Lemony Broccoli, Chickpea & Avocado Pita Sandwiches

Lemony Broccoli, Chickpea & Avocado Pita Sandwiches is :

dairy free , lacto ovo vegetarian , vegan

Prep Time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 83 %


1 - 1/2 teaspoons

agave nectar
1 bunch

15 ounces

canned chickpeas
1 - 1/2 teaspoons

dijon mustard
1 clove


1/3 cup

kalamata olives
2 tablespoons

lemon juice

multi-grain bread
1/4 cup

olive oil
1/3 cup

red onion
1 pinch

red pepper flakes
1/4 teaspoon


1/3 cup

sun-dried tomatoes


  1. 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.

  2. Whisk the ingredients together until emulsified. Taste, and add additional salt if necessary. The dressing should be a little tart, but if its too tart, add a little more sweetener to balance the flavors. If its not tart enough for your liking, add a little more lemon juice.

  3. 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 youre using slices of bread, pop them in the toaster until golden.)

  4. 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 youre serving on toast, spread avocado over the top surface of each slice, and spoon broccoli chickpea salad on top.)

  5. Serve immediately.

Wine Pairing :