I’m almost embarrassed to admit how many times a week I eat these toasted chickpea and avocado pitas, but once you try them, I think you’ll understand. I initially shared a similar version of this recipe a few years ago, but it’s been updated so I had to share the new and improved version with you. They’re so simple to make, they’re absolutely delicious, and they’re good for you too. Triple win.
Toasted Chickpea and Avocado Pitas
Serves 2 as meal, 4 as a snack
2 medium to large ripe avocados
1 can of chickpeas (also called garbanzo beans)
2 multigrain pitas
Small handful baby spinach or other greens
Plain Greek Yogurt for topping
Heat a small amount of coconut oil or olive oil in a skillet over medium-high heat. Drain the chickpeas, then pour into the pan. Sprinkle chili powder, cumin, and salt to taste, then stir well. Cook until chickpeas are slightly browned, about 8-10 minutes. While chickpeas are toasting, mash avocado in a bowl to desired consistency, adding salt to taste. Remove chickpeas from pan and allow to cool slightly. While chickpeas are cooling, place pitas in warm pan to soften, about one minute on each side. On each pita, spread an even amount of mashed avocado. Top with a few baby spinach leaves, followed by chickpeas. Top each pita with a dollop of plain Greek yogurt and sprinkle with chili powder.
These make the perfect lunch or hearty snack. Enjoy!