Broccoli, Chickpea & Avocado Pita Sandwiches

Simple, fresh lunch of broccoli chickpea pita sandwiches - get the recipe at

This post is brought to you by the USA Pulses and Pulse Canada.

broccoli and chickpeas

What day is it? What time is it? I’m in a tornado of last-minute cookbook details. Imagine a vortex of words, vegetables and papers with notes on them, swirling around a very frizzy-haired me in the middle. Then add Cookie running in circles around my feet, catching the crumbs and stray kale leaves. That’s about right.

With all the recipe testing, I’ve hardly been eating proper meals. Don’t worry, I’m not going hungry. I’m just eating bites here and there, all day long. I don’t remember the last time I ate a real sandwich, or a pita sandwich for that matter, so this recipe was a refreshing change of pace.

Basically, it’s a fresh, lemony broccoli and chickpea salad (lots of texture!) with Greek flavors, folded into a warm pita bread, with mashed avocado to keep it interesting. It’s fresh, delicious, and hearty.

I think the broccoli chickpea salad would be equally tasty on avocado toast, or if you want to take this idea and change it even further, you could use hummus instead of avocado. Then you would have double the chickpeas! Chickpeas offer a myriad of health benefits (they’re rich in protein, fiber, folate and more ), and offer a lot of substance in this otherwise fresh and light meal.

You all know I’m a fan of beans, chickpeas, lentils and dry peas (called pulses, collectively), and I’m glad to be singing their praises during the United Nation’s International Year of Pulses. To learn more about the benefits of pulses, and to join me in taking the Pulse Pledge—a commitment to eating one serving of pulses every week (easy!)—visit .

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    Author: Cookie and Kate

    Recipe type: Sandwich

    Cuisine: Mediterranean

    Prep time:

    Cook time:

    Total time:

    Serves: 4 sandwiches


    Broccoli chickpea salad

    Lemon dressing

    Everything else



    Recipe adapted from my Greek broccoli salad .
    Make it dairy free/vegan: Use sliced olives instead of feta. If you don’t like olives, maybe try sliced pepperoncini peppers, or skip that line altogether.
    Make it gluten free: I’m not sure gluten-free pita bread exists, but you could enjoy the salad as is, or serve it on toasted gluten-free bread, or wrap it all up in a gluten-free tortilla.
    *Note on sun-dried tomatoes: I used Trader Joe’s California variety, which are good right from the bag. If you’re using oil-packed sun-dried tomatoes, rinse them first, or if you are using tough, dry sun-dried tomatoes, you’ll need to rehydrate them in warm water until they are nice and pliable.


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    This post was created in partnership with USA Pulses and Pulse Canada. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

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    Source: Cookie and Kate