How To Make Lemony Broccoli, Chickpea & Avocado Pita Sandwiches
These Mediterranean-style pita sandwiches come with broccoli and chickpea salad tossed with sundried tomatoes in a fresh lemon dressing.
Serves:
Ingredients
For Broccoli Chickpea Salad:
- 1bunchbroccoli,florets removed and sliced thin
- 15ozchickpeas,(1 can), rinsed and drained, or 1½ cups cooked chickpeas
- ⅓cupoil-packed sun-dried tomatoes,rinsed and chopped
- ⅓cupfinely chopped red onion
- ⅓cupcrumbled feta cheese,or thinly sliced Kalamata olives
For Lemon Dressing:
- ¼cupolive oil
- 2tbsplemon juice,to taste
- 1½tspDijon mustard
- 1½tsphoney,or maple syrup, to taste
- 1clovegarlic,pressed or minced
- ¼tspsalt,to taste
- pinchred pepper flakes
For Other Ingredients:
- 2medium avocados,or about ¾ cup hummus
- salt,to taste
- 4whole grain pita breads,or 4 large, thick slices of hearty grain bread
Instructions
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To prepare the broccoli chickpea salad, in a medium mixing bowl, combine all of the ingredients as listed. Toss to combine.
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To prepare the lemon dressing, in a small liquid measuring cup or bowl, combine the ingredients as listed. Whisk the ingredients together until emulsified.
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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 liking, add a little more lemon juice.
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Pour the dressing over the broccoli chickpea salad and toss to combine. Set the bowl aside to marinate while working on the rest.
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To make the mashed avocado, halve and pit the avocados, then scoop the flesh of the avocados into a bowl.
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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.
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To prepare the pita bread, warm them for a few minutes in the oven, or in a toaster oven, or even in the microwave. If using slices of bread, pop them in the toaster until golden.
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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.
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If serving on toast, spread avocado over the top surface of each slice, and spoon broccoli chickpea salad on top. Serve immediately.
Nutrition
- Calories: 925.86kcal
- Fat: 40.46g
- Saturated Fat: 6.94g
- Trans Fat: 0.00g
- Monounsaturated Fat: 22.75g
- Polyunsaturated Fat: 6.98g
- Carbohydrates: 117.85g
- Fiber: 27.94g
- Sugar: 18.47g
- Protein: 35.11g
- Cholesterol: 11.13mg
- Sodium: 1084.16mg
- Calcium: 223.68mg
- Potassium: 1995.29mg
- Iron: 8.15mg
- Vitamin A: 78.93µg
- Vitamin C: 163.41mg
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