Ingredients
Equipment
Method
Step-by-Step Instructions
Step 1: Mash the Chickpeas & Avocado
- In a large mixing bowl, add the chickpeas and avocado.
- Using a fork or potato masher, mash them together until mostly smooth but still slightly chunky for texture.
Step 2: Add Fresh Veggies & Seasoning
- Stir in the red onion, cucumber, cherry tomatoes, red bell pepper, and fresh parsley.
- Drizzle with olive oil and lemon juice, then add garlic powder, salt, pepper, and cumin (if using).
- Mix well until all ingredients are combined.
Step 3: Stuff the Pitas
- Cut pita bread in half and gently open the pockets.
- Line each pita half with lettuce or spinach (optional).
- Spoon the avocado chickpea salad inside each pita.
- Sprinkle with crumbled feta cheese (if using).
Step 4: Serve & Enjoy!
- Serve immediately with extra lemon wedges for squeezing on top.
- Pair with a side of hummus, tzatziki, or a fresh fruit salad for a balanced meal.
Nutrition
Notes
Common Mistakes & Troubleshooting
✔ Avocado turning brown? – Add extra lemon juice to prevent oxidation.
✔ Pitas breaking? – Warm them slightly in the microwave for 10 seconds to make them more flexible.
✔ Salad too dry? – Add more mashed avocado or a drizzle of olive oil.
✔ Want a creamier texture? – Add a spoonful of Greek yogurt for extra richness.
Serving & Storage Tips
Best when fresh! Eat immediately for maximum flavor.
Meal prep: Store the chickpea avocado salad in an airtight container in the fridge for up to 3 days.
Avoid freezing—avocado doesn’t freeze well and will change texture.
Meal prep: Store the chickpea avocado salad in an airtight container in the fridge for up to 3 days.
Avoid freezing—avocado doesn’t freeze well and will change texture.
