Name: Lemony Broccoli, Chickpea & Avocado Pita Sandwiches Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: For Broccoli Chickpea Salad:; 1 bunch florets removed and sliced thin broccoli; 15 oz (1 can), rinsed and drained, or 1½ cups cooked chickpeas chickpeas; ⅓ cup rinsed and chopped oil-packed sun-dried tomatoes; ⅓ cup finely chopped red onion; ⅓ cup or thinly sliced Kalamata olives crumbled feta cheese; For Lemon Dressing:; ¼ cup olive oil; 2 tbsp to taste lemon juice; 1½ tsp dijon mustard; 1½ tsp or maple syrup, to taste honey; 1 clove pressed or minced garlic; ¼ tsp to taste salt; pinch red pepper flakes; For Other Ingredients:; 2 or about ¾ cup hummus medium avocados; to taste salt; 4 or 4 large, thick slices of hearty grain bread whole grain pita breads

CONTINUE READING BELOW

These Mediterranean-style pita sandwiches come with broccoli and chickpea salad tossed with sundried tomatoes in a fresh lemon dressing.

Preparation: 20 minutes

Cooking: 5 minutes

Total: 25 minutes

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

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 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 working 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 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.
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 serving on toast, spread avocado over the top surface of each slice, and spoon broccoli chickpea salad on top. Serve immediately.