Chickpea Avocado Pitas

Ingredients

• 4 Each whole wheat pita bread - 4 (6-inch pitas), 6-inch pitas
• 1 Can canned chickpeas, drained and rinsed - 1 can (15 oz), drained and rinsed
• 1 Each ripe avocado, diced - 1 large (200 g), large; 200 g edible amount noted in source
• 1 Cup English cucumber, diced - 1 cup (150 g), 150 g equivalent measure noted in source
• 1 Cup cherry tomatoes, quartered - 1 cup (150 g), 150 g equivalent measure noted in source
• 2 Cup baby spinach, chopped - 2 cups (60 g), 60 g equivalent measure noted in source
• 2 Tablespoon lemon juice - 2 tablespoons (30 ml), 30 ml equivalent measure noted in source
• 1 Tablespoon extra-virgin olive oil - 1 tablespoon (15 ml), 15 ml equivalent measure noted in source
• 0.5 Teaspoon ground cumin - 1/2 teaspoon (1 g), 1 g equivalent measure noted in source
• 0.5 Teaspoon fine salt - 1/2 teaspoon (3 g), 3 g equivalent measure noted in source
• 0.25 Teaspoon black pepper - 1/4 teaspoon (1 g), 1 g equivalent measure noted in source

Instructions

1. Drain the chickpeas

   1. *Drain and rinse* the *chickpeas* in a colander, then shake off excess water.

2. Lightly mash

   2. In a medium bowl, *lightly mash* half of the *chickpeas* with a spoon, leaving the rest whole for texture.

3. Fold in avocado and seasonings

   3. Add the *avocado*, *lemon juice*, olive oil, cumin, salt, and black pepper, then *fold gently* until the avocado lightly coats the chickpeas.

4. Mix the vegetables

   4. Stir in the *cucumber*, *cherry tomatoes*, and *baby spinach* until the filling looks *fresh and evenly mixed*.

5. Fill the pitas

   5. Cut each pita in half, then *open the pockets carefully* and *spoon in the chickpea avocado filling*.

6. Serve or pack

   6. Serve *chilled or at room temperature* immediately, or *pack the filling and pitas separately* for batch prep.