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Snack recipe · from the recipe book

Smashed Chickpea Avocado Pita Pockets

Creamy lime-and-cumin avocado spread hugs smashed chickpeas, crunchy carrot, cucumber and red pepper in soft whole-wheat pita for a cool, zesty bite.

Smashed Chickpea Avocado Pita Pockets

Ingredients

  • 4 large pitas256 gWhole-wheat pitahalved into pockets
  • 1 whole200 gAvocadopitted and scooped
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 medium120 gCarrotscoarsely grated
  • ½ medium (8 in.)150 gCucumberthinly sliced
  • 1 medium120 gRed bell pepperthinly sliced
  • 3 tbsp chopped30 gRed onionfinely chopped
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 1 tsp2 gGround cumin
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Prepare the vegetables first: grate the carrot, slice the cucumber and red bell pepper, chop the red onion and the cilantro.
  2. In a bowl, mash the avocado with half of the lime juice, the cumin, the salt and the black pepper until mostly smooth to make the avocado spread.
  3. In a second bowl, lightly smash the chickpeas with a fork, then stir in the red onion, the cilantro, the grated carrot and the remaining half of the lime juice.
  4. Open each pita half and spread the inside with the avocado spread, dividing it evenly among the 8 pockets.
  5. Fill each pocket with the chickpea mixture, then tuck in the cucumber and red bell pepper slices.
  6. Sprinkle the pumpkin seeds into each pocket for crunch and serve right away, 2 pocket halves per person.

Check labels: Vegan when you buy whole-wheat pita labeled vegan.

Contains: Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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