Vegetarian

Lemony Broccoli, Chickpea and Avocado Pita Sandwiches {Cookie and Kate} is for Sandwich.

Lemony Broccoli, Chickpea and Avocado Pita Sandwiches {Cookie and Kate} takes 20 minutes to prepare.

Lemony Broccoli, Chickpea and Avocado Pita Sandwiches {Cookie and Kate} takes 5 minutes to cook.

Lemony Broccoli, Chickpea and Avocado Pita Sandwiches {Cookie and Kate} makes 4 servings.

The ingredients for Lemony Broccoli, Chickpea and Avocado Pita Sandwiches {Cookie and Kate} are:

1 bunch Broccoli, fresh
0.5 cup Kroger Chick Peas (canned)
4 piece Sun Dried Tomatoes
0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
28 gram(s) Cheese, President Fat Free Feta
.25 cup Olive Oil
.5 serving Lemon, fresh squeezed, juice of one whole lemon
2 tbsp Kraft Light Honey Dijon reduced fat Dressing 2 Tbsp (by PROUDMARYFM55)
1 clove Garlic
1 fruit without skin and seeds Avocados, California (Haas)
1 oz Athenos Reduced Fat Feta Cheese
2 serving Mezzetta Pitted Greek Kalamata Olives (4 olives in a serving)
4 serving Sahara pita bread 100% whole wheat

Here is how you make Lemony Broccoli, Chickpea and Avocado Pita Sandwiches {Cookie and Kate}:

InstructionsTo 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 your 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 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 you?re 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 you?re serving on toast, spread avocado over the top surface of each slice, and spoon broccoli chickpea salad on top.) Serve immediately.NotesRecipe adapted from my Greek broccoli salad.?Make it dairy free/vegan: Use sliced olives instead of feta. If you don?t like olives, maybe try sliced pepperoncini peppers, or skip that line altogether.?Make it gluten free: I?m not sure gluten-free pita bread exists, but you could enjoy the salad as is, or serve it on toasted gluten-free bread, or wrap it all up in a gluten-free tortilla.?*Note on sun-dried tomatoes: I used Trader Joe?s California variety, which are good right from the bag. If you?re using oil-packed sun-dried tomatoes, rinse them first, or if you are using tough, dry sun-dried tomatoes, you?ll need to rehydrate them in warm water until they are nice and pliable.Serving Size: 4 PitasNumber of Servings: 4Recipe submitted by SparkPeople user JZERILLI.

The nutritional information for Lemony Broccoli, Chickpea and Avocado Pita Sandwiches {Cookie and Kate} is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 469.4

• Total Fat: 26.1 g
• Cholesterol: 3.5 mg
• Sodium: 636.5 mg
• Total Carbs: 49.6 g
• Dietary Fiber: 13.5 g
• Protein: 16.5 g

The dietary needs meet for Lemony Broccoli, Chickpea and Avocado Pita Sandwiches {Cookie and Kate} is Vegetarian