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Whole wheat pita pocket stuffed with avocado chickpea filling, lettuce, cucumbers, and tomatoes on a plate with carrots and hummus.

Avocado Pita Pocket Sandwiches

Quick, protein-packed vegetarian pita pockets filled with a creamy mash of chickpeas, ripe avocado, mustard, mayo, green onion and lemon, layered with lettuce, cucumber and tomato. Perfect for lunch prep and picnics.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 pita halves
Course: Lunch, Sandwich
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cans garbanzo beans (chickpeas) 15 oz each, drained
  • 2 ripe avocados
  • 1 tablespoon mustard
  • 1 tablespoon mayonnaise
  • 3 green onions chopped
  • salt and pepper to taste
  • 1 squeeze lemon juice
  • 6 pita pocket halves or flatbread
  • 6 leaves lettuce
  • cucumber slices and tomato rounds

Method
 

  1. In a bowl, combine the chickpeas, avocados, mustard, mayo, green onions, salt, pepper and lemon juice.
  2. Mash with a potato masher until mostly smooth but still a little chunky.
  3. Warm the pitas slightly if you like. Line each pocket with a lettuce leaf, add a generous scoop of the avocado mixture, and top with cucumber slices and tomato rounds.

Notes

Round it out with hummus and pretzels for a filling, guilt-free lunch.