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 PulsePledge.com.
Lemony Broccoli, Chickpea & Avocado Pita Sandwiches
- Author:
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Cuisine: Mediterranean
These simple broccoli, chickpea and avocado pita sandwiches are a fresh lunch or dinner option. If you would like to have leftovers, store individual components separately, with plastic wrap pressed against the top surface of the mashed avocado to prevent oxidation (or, use hummus instead). Recipe yields 4 pita sandwiches, or 4 large toasts.
Ingredients
Broccoli chickpea salad
- 1 bunch of broccoli, florets removed and sliced thin
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and chopped
- ⅓ cup finely chopped red onion
- ⅓ cup crumbled feta cheese or thinly sliced Kalamata olives
Lemon dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice, to taste
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons honey or maple syrup, to taste
- 1 clove garlic, pressed or minced
- ¼ teaspoon salt, to taste
- Pinch red pepper flakes
Everything else
- 2 medium avocados, or about ¾ cup of your favorite hummus
- Salt, to taste
- 4 whole grain pita breads, or 4 large, thick slices of hearty whole grain bread
Instructions
- To prepare the broccoli chickpea salad: In a medium mixing bowl, combine all of the ingredients as listed. Toss to combine.
- To prepare the lemon dressing: In a small liquid measuring cup or bowl, combine the ingredients as listed. Whisk the ingredients together until emulsified. Taste, and add additional salt if necessary. The dressing should be a little tart, but if it’s too tart, add a little more sweetener to balance the flavors. If it’s not tart enough for your liking, add a little more lemon juice.
- Pour the dressing over the broccoli chickpea salad and toss to combine. Set the bowl aside to marinate while you work on the rest.
- To make the mashed avocado, halve and pit the avocados, then scoop the flesh of the avocados into a bowl. Mash them with a pastry cutter or a fork until they are mostly mashed, and spreadable. Season with a pinch of salt, and add more to taste.
- To prepare the pita breads, warm them for a few minutes in the oven, or in a toaster oven, or even in the microwave. (If you’re using slices of bread, pop them in the toaster until golden.)
- Spread mashed avocado (or hummus) over one-half of the top surface of each pita round, and cover the other half with a few generous spoonfuls of broccoli chickpea salad. (If you’re serving on toast, spread avocado over the top surface of each slice, and spoon broccoli chickpea salad on top.) Serve immediately.
Notes
Make it vegan: Use Kalamata olives instead of feta, and maple syrup instead of honey.
▸ Nutrition Information
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!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Allyson
Oh this looks fantastic. My instinct is to mash the chickpeas and leave the avocado whole. I think I’ll have to try this your way.
Best of luck on finishing the cookbook! You can do it!
Lisa | Garlic + Zest
These pitas look positively wonderful! Love all the flavors and textures you have going on here! My kind of lunch!
paula
These look delicious! I plan on taking several of your recipes with me when I go on vacation in a few weeks. We share a house with 2 other couples and take turns cooking. I will take photos and share, or better yet, I will draw some of them, as I am an illustrator.
Thanks for sharing all of your delicious recipes. I am a big fan!
★★★★★
Kate
That sounds like so much fun! Hope you all have a great time.
Amy @ Parsley In My Teeth
These look so beautiful and sound delicious. Love the pic of Cookie snatching crumbs off the table! Looking forward to seeing your book!
Kate
Thank you, Amy!
Sue
These are amazing! I made them for lunch today and now I want them for supper. Great recipe!
Kate
Thank you, Sue! I’m so glad.
Kari
This is so inspiring me to up my healthy lunch game!
Karen @ Seasonal Cravings
I’ve never thought of putting broccoli in a pita but what a great idea. Why not?
Alison @ Alison's Allspice
Thanks for suggesting to use hummus in place of the avocado. I love avocado but my family won’t eat it. Now I will serve it with both options and everyone will be happy!
Alice
It’s unreal how good these look! All that green, yum!
Fernando @ Eating With Your Hands
Poor thing, hang in there! Your hard work will pay off for sure :)
What a lovely display of sandwiches though. Pinned!
Evelyn
It looks delicious, Kate! Funny, I often bring your broccoli salad to work, mixed with some lentils and shredded kale to make a filling salad out of it. But the idea of hummus or avocado have my mouth watering, such a good idea to combine the crispy salad with something with a spread-like texture, and then stuff it all into a pita. Thanks for the recipe, I will definitely bring this to work next week!
Kate
Thanks, Evelyn! I love the sound of your lentil version. I’l have to try that soon.
Emilie @ Emilie Eats
Sandwiches on pita bread are just so much more fun! I’m a huge fan of fresh chickpea salads, so I know I would absolutely love this. Thanks, Kate!
Dee
Tried it tonight and loved it! Had to cook the brocoli because I only had the frozen variety, and still turned out great. I ate on full grain protein bread and had two servings. Even my daughter who generally isn’t a fan of avocado, nor onion, nor lemon, nor garlic liked it.
★★★★★
Kate
That’s great to hear! Thank you, Dee.
Cassie Tran
I’m actually having Mediterranean food for lunch today, hahaha! I couldn’t think of anything more appropriate after looking at this recipe! But anyways, I don’t normally see broccoli in Mediterranean food but I could totally be wrong about that–it’s a really good idea, however, because broccoli goes well with anything!
Emily
Just made the salad – cannot wait for it to meld throughout the week! Amazing flavor and texture… little surprise bursts here and there. An instant take-along for a busy schedule. The best!
Ps. Would love more “take-along” varieties on the blog as I eat most of my meals away from home throughout the week.
Keep bettering the world, girl!
★★★★★
Kate
Thank you, Emily! You might find some more good lunch recipes here.
Jess
I made it using the olives instead of feta, and I used oil packed sundried tomatoes without rinsing – of course, the oil had congealed, so most of it stayed behind on the cutting board. I’m eating it out of the bowl while I wait for my bread to defrost. Delicious!
★★★★★
Kate
Thank, Jess! I’m glad you enjoyed it!
Patti
I just finished a series of posts entitled 30 days of beans. Even after a new bean dish every day, this looks great. I plan to make this to take to a women’s retreat this weekend. Do you think that salad could hold up ok for 24 hours in the fridge?
Kate
That’s a lot of beans! Yes, I think it would be fine for 24 hours.
Mary Ann
Hi Kate, and Color of course! I made the broccoli and chickpea salad last night and served it with sliced avocados and rice crackers (wheat just isn’t working for me right now). It was great! Thanks so much for your creativity and good taste! When I read the heading in my email, I didn’t bother to read your recipe, just made sure to buy a head of broccoli ( I did look at the picture)!
Delicious!
Mary Ann and 8 Collies
★★★★★
Kate
Thank you, Mary Ann! It’s always so nice to hear from you. I’m glad you trust my recipes like that! :)
Aenun Nadifah
This looks SO awesome!
Debbie
Cookie’s sneaky sliver of a tongue = PERFECT shot! Hang in there, sweet girl. Many of us will be jumping on your new cookbook. All the hard work will be worth it!
Kate
Thank you, Debbie! I appreciate it.
Brian
Really good, lemon dressing is delicious
★★★★★
Kate
Thank you, Brian!
Lauren Massarella
Wow, this looks so delicious and perfect for a refreshing filling summer lunch. Thanks for the recipe! xo
Michelle
This recipe was a hit! I substituted the lemon juice for apple juice due to acid reflux. And I didn’t have any garbanzo beans (chick peas), so I decided any mild white beans would work and it did. Used Kalama olives to keep it dairy free instead of the cheese. EXCELLENT recipe and will definitely make it again.
★★★★★
Kate
Thanks, Michelle! I’m glad it worked for you.
Whitney
I made this to serve as a side last night w/o the pita, and it was so good!! Making it again this weekend to take to the beach :)
Kate
Thank you, Whitney! Hope you had a great time at the beach!
anthony
Very tasty ! I had some doubts about the raw broccoli but cut it up quite thinly and it blended well. The lemon dressing was out of this world! The dish was even better the next day when the flavors were more fully blended.
★★★★★
Kate
Thanks, Anthony! I love using thinly sliced broccoli like that. Glad you enjoyed it. :)
Renee Morris
Just made this and it’s delish!! I didn’t have pitas so I just cut up the avocado and ate it as a salad.
Kate
Thanks, Renee! Your version sounds delicious!
Karine
I just made these for dinner and they were delicious- quick to put together and wonderful flavor! I didn’t have sundries tomato but I’m not a huge fan anyway, so I didn’t miss it this time. Thanks so much for your recipes!
Kate
Thank you, Karine! I’m happy to hear that!
Becks
I did make the lemony, broccoli and chick pea pitas! The hubs had a late flight the night I made them – s’ok, I ate them; he had another late flight the next night – not an issue – – I ate them again… I loved them so much – I took the leftovers (selfish me……) to work for lunch! A bit of an onion/garlic’y “aroma” from the dressing for work but, c’est lavie – so worth it! I used the pita as quasi croutons for my lunch. So good! Love your site. Hi Cookie!
★★★★★
Kate
Love it! So glad you enjoyed the pitas, Becks. Cookie says hi back! She’s curled up with me now.
Max
Lemony Broccoli, Chickpea & Avocado Pita Sandwiches are so absolutely divine! As I don’t eat raw cruciferous veggies, I blanched the sliced broccoli for one minute and then plunged the slices into ice water which turned the broccoli vivid green while still retaining crunch. I also used both the feta and sliced kalamata olives and served up the salad on sprouted grain, non-gluten, pita pockets. It was a fast, easy and much appreciated lunch.
Kate, I also want to thank you for this and all of your fabulous recipes. When I was diagnosed with endometrial cancer this past December, I began my fight by cleaning up my lifestyle, my environment, and my diet. A friend suggested your blog and I am so thankful to her. Your recipes for wonderful meals kept me going as I was recovering from surgery and as I beat cancer. You didn’t know it but you were on my team, along with doctors, nurses, family, and friends, all the way. From the bottom of my heart, thank you! Keep up your wonderful adventures with Cookie and veggies, you are making a difference in many lives.
I can’t wait for your cookbook!
Warmest Wishes for Your Continued Success,
★★★★★
Kate
Max, thank you so much for your kind note. I’m floored, and so glad that you have found my recipes helpful in your fight against cancer. All my best! <3
Anna
I think this is about the tenth recipe of yours I make and just as the others ones, this one was so delicious! Currently excited to have the leftovers from this for lunch tomorrow :) Big Fan of you and your super cute dog!
★★★★★
Kate
Thank you so much, Anna! Delighted to hear it. :)
Michelle
This recipe is PHENOMENAL. I’ve never even been a huge fan of raw broccoli or chickpeas, but the flavours in this were just extraordinary. Can’t wait to eat the leftovers for lunch tomorrow!
Kate
Yay! Thank you, Michelle!
Daniel and Megan
Hi Kate,
It’s Daniel and Megan again! Thanks so much for the advice! We just made this dish and it was one of our favorites! We are getting faster and more confident with everything we make from your site!
We didn’t have lemons, so we used limes, and we didn’t have sun-dried tomatoes, but we did have cherry peppers and it tasted EPIC!!! We also went with the maple syrup – sooooo good!
As always, thank you for inspiring us on a daily basis – our tastebuds and ourselves thank you thank you thank you!
Daniel and Megan and our dog Ginger (who we dressed up like dinosaur on Saturday night)
★★★★★
Kate
Hey Daniel, Megan and dino Ginger! So glad you enjoyed these, too. Your variations sound great to me!
Michele Kaiser
Just made the Lemony Broccoli, Chickpea & Avocado Pita Sandwiches using Naan – absolutely delicious! It’ll be easy to take to work. I love that it’s so nutritious. I’m looking forward to trying some of the other recipes you have!
Kate
Thank you, Michelle! I hope you enjoy my other recipes just as much.
Jennifer
Kate, you nailed it again. This was fantastic! We are not a vegan/vegetarian family, but I love your site for giving me healthy vegetarian dinners to put in our week, and the fact that my picky 13 year old will eat it is a huge plus!
★★★★★
Kate
Thank you so much, Jennifer!
Christina
Wonderfully delicious! I ate these for lunch/dinner two days in a row. I added chopped cilantro, lime juice, and a touch of cayenne to the mashed avocado to make it a little bit more like guacamole.
★★★★★
Kate
Thanks, Christina! Your version sounds awesome!
Debbie
Delicious. I made this recipe last night. I also made my own pitas. They were surprisingly simple. I made your recipe exactly as written (Well, I did use both the feta and the olives). I’ll be making this one again. Thanks for all the great recipes. They inspire me to cook when I really don’t feel like it some nights. You are keeping my family healthy and well fed.
★★★★★
Kate
Thank you so much, Debbie! Happy cooking. :)
WholeWheatPete
These were pretty good. I probably put too much feta in it because it got too cheesy, will try the olives next time. Also the broccoli tends to fall apart when sliced thin.
★★★★
Kate
Thanks, Pete! I hope you like your next pitas even better.
Stacey
I made this earlier this week and it was wonderful! I think for the future I will just make the Broccoli Chickpea Salad and the Lemon Dressing and not mess with the pita bread. It such a great salad to have sitting in your fridge so you can munch on it when you get hungry. And the longer this sits, the better it gets in my opinion (however, don’t wait too long). Thanks for another great recipe!
★★★★★
Kate
Thank you, Stacey! That salad is one of my favorites, too.
Jillian
This recipe blew my expectations out of the water! This is one of the best meals I’ve made. This isn’t something I would normally pick to make but my friend insisted that I try it and WOW. Such a unique recipe – I can’t wait to make it again! You are very talented Kate I have yet to make a recipe from your site that I don’t love. Can’t wait for the cookbook!!
Kate
Thank you so much, Jillian! I really appreciate your kind words. :)
ed
I tried this recipe this evening. It was actually very good especially if you like greek-ish flavors with onions and garlic. The Avocado spread helped balance things out.
★★★★
Kate
Thank you, Ed!
Ellie
I’ve had an eye on these since the day you posted them, and I finally made them yesterday. Holy cow, are they good! My broccoli was a bit wiggly from being in the fridge too long so I roasted it in the oven to bring it back to life. It added a nice warmth to the mix to contrast the cool avocado. Thanks for this and many other great recipes, Kate!
★★★★★
Amy
This was excellent! We just made it nix the avocado and had it like a salad with pita chips! So good!
★★★★★
Nessa
Hi Kate and Cookie, we love this recipe. Total yum as a salad or sandwich. This was the first raw broccoli salad I have ever tried and totally loved the flavour combo. Adore all your recipes and your delightful four legged companion Cookie. Thanks for the great recipes!! Looking forward to your cookbook being published.
lp
Hey! I really like your recipes! I basically over-haul it and make it my own, lol, but be the bones of the recipe using whole-foods is a perfect starting point. We also add meat at dinner time, I used chicken for this particular recipe.
Thanks for your work!
Erin
I just had to come here to say that my husband LOVES this recipe. He begs for it every week and even told me he loves it just as much as pizza! haha :) Of course I love it too – so easy and delicious!
Sophie
Bonjour, I’m from Québec, and I really love your recipes! I’ve try a lot of them: soups, salads, muffins and breads, pizza au kale… miam! The tastes are always fresh, originals. And every time I did them, my guests was so impress!
Thank you to share your food ideas:)
Sophie
Jill Campbell
BIG thumbs-up from the hubby on the Lemony, Chickpea and Broccoli Avocado Pitas! Truly delicious!! Even our “broccoli averse” children LOVED it. Another of your recipes to become one of our fav’s!
Neil D
Yum! So easy too. I cooked the broccoli a bit first and used lavash bread. Did I say Yum?
★★★★★
Marsha
I made this last night and it was so delicious I kept coming back for more of the filling! I didn’t read the comment about rinsing the tomatoes packed in oil, so I guess mine were a little oily. But it didn’t hurt a thing. I woke up thinking about my dinner! Can’t wait for leftovers :>) My grocery was out of pita! Who is ever out of pita bread? So I used spinach wraps. Again, delicious. Thank you!!
★★★★★
Randi
I stumbled across your website last week and this was your first recipe I tried. It was SO delicious and I look forward to trying more! I had it on some naan bread, which was a great combo.
Kate
Thank you for saying hi, Randi! I’m glad you found my blog and delighted that you enjoyed your first recipe. :)
Tory
These ROCK, Kate! They are the most unassuming, easiest pitas to put together yet packed with such taste and texture. My boyfriend has requested them for dinner the past 3 weeks and I am completely on the same page. You did it again! SO excited for this cookbook of yours…
★★★★★
Kate
Thank you so much, Tory! Hooray!
Karen Schnurstein
OMGosh!!! This recipe is simply divine! And so easy and healthy. Thanks!
★★★★★
Kate
Hooray! Thanks, Karen!
Kelly
This recipe has become one of our weekly lunchtime staples. We all love it. We also love the Greek lentil and spinach salad. Thank you so much for posting such delicious recipes! Lunch is a difficult meal to make interesting–fast.
★★★★★
Kate
Thank you, Kelly! That’s great to hear.
PDurgin01
Hi Kate, this is the third recipe of yours we attempted, and the third recipe that is a winner with my mixed omnivore/vegetarian/vegan family. Thank you! We used the olives for all sandwiches, and also used the feta for all except the vegan teen. We used warmed Trader Joe’s flatbread in place of the pitas, and roasted the broccoli in the oven @ 400 for 15 minutes before mixing in the rest of the ingredients. Otherwise, all as you instructed. Filling, healthy, and very tasty. : )
★★★★★
liz
This is seriously amazing. My entire family LOVED it. It is so simple but packs a ton of flavor and has all the right textures. I glanced the broccoli until bright green with a little crunch left. THANK YOU!!!!
★★★★★
Lisette
Made these pita’s for dinner today and I loved ❤️ them. Like I love all your recipes I have tried! I thought I didn’t like black olives, but now I am addicted to Kalamatas and want to eat them every day. Thank you Kate for your delicious recipes!!!
★★★★★
Mirna
It turned out SO yummy! I tried it with romaine lettuce instead of pita bread and it was still so delicious.
★★★★★
Donna
Just made this ! So flavorful & filling ! Thank you!
Elizabeth
I just made this. I took one bite and immediately picked up my phone because I HAD to leave a comment…..then I set the phone down so I could use two hands to finish devouring my dinner! This is seriously delicious. I roasted the broccoli because I am a sucker for roasted veggies, and also included half a head of roasted cauliflower since I needed to use it up. I used pepperoncini peppers in lieu of feta, and I spread jalapeño hummus in my wrap. Wow! And it came together super fast. Ten thumbs up!
My two year old is currently grabbing the filling by the fistful and shoving it in her mouth. So the whole family approves!
★★★★★
Kate
Thank you for your note, Elizabeth! Your version sounds really incredible. So glad you and your family are enjoying this one.
Rebecca
This is one of my favorite easy recipes on your site. I’ve made it at least three or four times now. I tend to just eat it alongside warm pita, open faced on toast, or even by itself or a side salad. One of my favorites to make at the beginning of the week and have on hand for easy work lunch or to snack on. Because I don’t eat it all at once, I usually use a smidge less dressing and it soaks in all week. Seriously delicious and makes you feel healthy just for eating it.
★★★★★
Kate
So happy these are on regular rotation, Rebecca! Filling, healthy, & delicious are my top three favorite things about a recipe. Glad this hit all of them!
Rose
This recipe is fantastic! It also keeps well for lunches during the week. Followed the recipe almost exactly but added a splash of white balsamic vinegar to the dressing. Delicious!!
★★★★★
Kate
Ooh, that balsamic sounds delicious, too.
andy & meg
We agree that this is our favorite meal ever from C&K – thank you!!!
We lightly sauteed the brocollini (not broc), used lightly sauteed mushrooms chopped coursely instead of chickpea, the olives, fresh chopped tomato and nan instead of pita. OMG! amazing! Thanks again, we love love your site.
★★★★★
Kate
You’re welcome, Andy & Meg! Naan sounds like a *delicious* substitute, too.
Laura
I made these for lunches this week and we LOVE them. Seriously.. I could just live off of Cookie+Kate recipes- can’t wait for the cookbook! Thanks for yet another awesome recipe! <3
★★★★★
Kate
Yay, thank you so much, Laura! Can’t wait for you to see the cookbook. Hope you find lots of new favorites in there!
Diane
This looks SO good! I will be saving this one to try.
Just had to comment on how cute Cookie is too!
Just found your site, looking forward to poking around lots.
Sandra
Thank you, Kate, this is fabulous! I was looking for some new taste and inspiration and your recipes never fail me. The dressing is fantastic and the dried tomato is a must. I will definitely make this again. Thanks again, Sandra
Kate
Wonderful, Sandra! Those sun-dried tomatoes provide a really nice dash of sweetness.
Charissa
Made this for lunch today. Forgot to add sundried tomatoes, but it was still delicious!
★★★★★
Kate
That works! Happy this worked well for you, Charissa.
Amber
This dish wash phenomenal! I love lemon so I made extra sauce for the salad. Also, I did not have pita bread or avocado on hand. However, my wife and I still tore into the dish as though we had not eaten in days. This will be a staple mark in our kitchen!
★★★★★
Kate
I’m glad it still worked out so well, Amber!
Birdie
We loved this, even the meataholics. I left out the onions, and used spicy hummus in place of the avocado. My 4 year old looked a little leery of it at first, but ate a big serving without the pita. Day 2 of our meat free dinner week was a success with this.
★★★★★
Olivia
Made this recipe for the first time today and it was delicious! So many good flavors, and kept me full the rest of the day. Definitely a new lunch staple for me. Thanks!
★★★★★
Kate
Hooray! So glad you enjoyed it. It’s a really simple, filling meal. Thanks, Olivia!
Nikki
Wow!!!! Recipe #2 of yours that I’ve tried- delicious!!! Not only is it beautiful but the combination of flavors and textures is incredible. I highly recommend it if anyone is looking for a light and fresh meal with bold flavors. I used homemade hummus instead of the avocado as they’re never ripe in the store when you need them to be…anyone else notice this coincidence?? Anyway, love it, love it, love it!! Will definitely be getting your cookbook- can’t wait! Thanks…
★★★★★
Kate
I’m so glad you were so happy with this, Nikki! I love these pita sandwiches, too. And that avocado phenomenon happens to me *all* the time. I love the hummus substitution! Thanks again.
Mitzi
This is the best pita sandwich I’ve ever had. It was simply fantastic.
★★★★★
Kate
Awesome! Thanks, Mitzi!
Dharma
This was one of the best sandwiches I ever had! I love lemon so I used equal parts lemon juice & olive oil, along with the zest of one lemon. Oh, and double the feta :) Our avocado was too hard to mash so we just sliced it. So delicious!
Kate
Yum! Sounds zesty and delicious, Dharma.
Audrey
Added the “Best Darn Guacomole” to this, and it was a party in my mouth! So quick to put together after a long day, and it fills you up. 5 stars!
★★★★★
Kate
Sounds delicious, Audrey! What a great combination.
Jamie
Delicious!
Kate
Hooray!
Frances
Kate,
Do you know the nutritional value? Protein, Fats, and carbs?
kim
I don’t love raw chickpeas and usually get them out of a can – do you have a suggestion for how to cook them or make them a little softer before putting them in this salad?
Thanks!
Amy
This is soooo good!!! I’m new to the vegetarian life and after spending an overwhelming weekend printing recipes, I got to cooking. This was such a hit for myself and my carnivorous hubby. Seriously so yummy and easy to make. I did roast some of my broccoli and add some hot sauce but otherwise I stuck to the recipe. Thank you for making vegetarian cooking easy, fun and tasty!
★★★★★
Tanvi
Love this recipe because of the different combination of ingredients! When I made this recipe, I baked the broccoli(sprinkled with chopped garlic, salt and pepper) for 25 minutes instead of using raw broccoli and it was delicious!
★★★★★
Eileen
I made the Lemony Broccoli, Chickpea and Avocado Pitas and they were out of this world. Definitely recommend them!
★★★★★
Kate
Thanks, Eileen!
Abby
Is the broccoli raw or cooked?
★★★★★
Kate
It is raw!
Doreen
This is one of my very favorites! I usually roast the broccoli and sometimes throw cauliflower in there as well. I also use green onions instead of red. With any combination – I always turns out delicious! We eat it as a sandwich or just on it’s own as a salad! Yummmmm
★★★★★
Kate
Thank you, Doreen for your comment and review. I really appreciate it!
Morgan
My daughter and I loved this! We put the filling on a bed of spinach and most of it so I am going to quick make more so my husband can have some when he gets home from work. Great recipe!
★★★★★
Kate
Great! Thank you for your comment and review, Morgan.
Alice
Made this today – thanks for such a great summer dinner recipe! ✨
Kate
You are welcome! Thank you, Alice for your comment. If you would want to leave a star review, I would appreciate it!
Sarah
I made this last night! Very easy, quick and delicious dinner.
Kate
I’m glad to hear it, Sarah. :)
Andrea
Omg this was soooo good!
Kate
Great!!
Sylvia
I literally saw this recipe 30 minutes ago! I whipped it up and ate it as a salad without the avocado or pita. It is SO yummy…The lemony broccoli combined with the creamy garbanzo beans is a perfect combination! Thx Kate!
★★★★★
Kate
I love when that happens! Thank for the comment and review, Sylvia.
Sandy Thatcher
Hi Kate
New to your site but looking forward to trying this broccoli chickpea avocado pita recipe. Is there a reason there was an asterisk by the sun dried tomatoes listed in recipe? Are they in oil or dried?
Thanks,
Sandy
Kate
Sandy, thank you for bring that to my attention! I’ve clarified in the recipe.
JW Yardley
Made this and made some changes. I added mushrooms and pan fried the garbanzo beans, mushrooms, broccoli and sun dried tomatoes. The wife and I were drooling as we at it. Will be making this again.
Kate
Glad you were able to customize it to your liking! Thanks for sharing, JW.
Marcia Bond
These were awesome! Another great dish that will go to work with me tomorrow and I’ll tell my coworkers it is from my best friend Cookie & Kate. I literally make something from your cookbook or blog 2-3 times a week.
I wasn’t sure how this would be as a “sandwich” but it was amazing. Thanks again for your creativity and flavor combinations!
★★★★★
Kate
Best friend! :) Well thanks. I really appreciate the love and support, Marcia!
Amanda
I am going to be making this on repeat – so, so, so delicious! Flavorful and perfectly balanced. We used olive hummus, so put feta in the filling instead of olives, AND added avocado in the pita. But really, I am perfectly happy just eating the filling as a salad, too. YUM!
★★★★★
Kate
On repeat, I love it! Thanks for the review.
Tricia Barton
About 10 months ago, my 17 year old daughter told me that she found that she felt better when she ate more vegetables, and wanted to be vegetarian. I had always included vegetables in our meals, but did not have nearly enough know-how in my recipe box for a full on vegetarian diet. This website saved me. I cook two or three recipes from your site every week, and add a “side dish” of meat for the boys in our family. I have found that I feel better with a plant based diet as well. And, because there are so many veggie doubters out there, not only do I feel better, but I just got back from my doctor, and she said I am the healthiest person she has seen in a long time. My blood work showed that these vegetables are doing marvelous things in my body.
This is our favorite recipe. The boys even scarfed this down and wanted seconds (sadly no leftovers for me).
Thank you so much for all of the work you put into this website. I recommend you to everyone I meet. You have given me the gift of good health, and I will be forever grateful.
★★★★★
Kate
So happy to hear the blog has been such a great resource for you, Tricia! Lifestyle with whole foods can do wonders. I’m glad to hear things are going so well. I love hearing from you! Thanks so much for the review.
Carol
This was dinner tonight and was just the thing for a light meal for my college age daughter and me. We both agree light, bright spring/summer food like this is the best! I’m not a big fan of raw broccoli so steamed it just a bit in the microwave and let it cool before adding to the salad.
★★★★
Kate
I’m glad you were able to enjoy it, Carol! Thanks for sharing. I appreciate the review.
Keri
AH-MAY-ZING. There is not a single part of this that I would change or did not enjoy – the flavours are absolutely beautiful together.
Now permanently a part of our repertoire – Thank you!!
★★★★★
Kate
Well, thank you! I love that. Thanks for your review!
Julia
Yummm! This was delicious and hubs and I will definitely make again! Perfect for a hot night when you don’t want to cook over a stove/oven. We did it with feta (not an olive fan) on toast instead of pita. Delighted to find that we have enough for a second night tomorrow, too. Thanks, Kate!
★★★★★
Kate
Lovely! Thank you, Julia for sharing.
Peter Mueller
This recipe instantly became one of my family’s favorites. I’ve never cared for feta, so we always used the olives, we’ve made it both with pickled olives and olives in brine. Both work, but the flavor balance is different. 1 recommendation is to make sure that the sun dried tomatoes are not too big.
★★★★★
Kate
I love that, Peter! Thanks for your review.
Taija
I’ve been making Cookie & Kate recipes for the past year and absolutely love them. We found a couple staple recipes that kept us going through a season of long commutes; we moved recently and I am looking forward to using some of our newfound time to try out more! Made this recipe last night for the first time. My husband’s response after one bite was “Wow!” Love being able to make something delicious that is quick and easy, and doesn’t even involve turning on the stove.
★★★★★
Kate
I’m so happy you are loving my recipes! So great to hear from you. Thanks for your review!
Suzette
Hi Kate, What would be the gluten-free suggestion for this recipe? Thank you :)
Kate
Just use gluten-free tortillas of your liking. It works well!
Gretchen
Just made this for my three kids (age 9, 8, 5) and it was a huge hit all around – delicious! A perfect summer supper.
★★★★★
Kate
Hooray! That’s great, Gretchen. Thanks for your review.
Erin Anne Gazzard
Loved this! I found the mustard way too strong but as the recipe says you can totally add honey :) it was surprisingly filling too.
Kate
Thanks for sharing, Erin!
Carter
I just made this delicious recipe with roasted Brussels (instead of broccoli), kale, and cannellini beans (in lieu of chickpeas). Very tasty!
★★★★★
Kate
I do love Brussels sprouts! Thanks for sharing, Carter.
Miriam
Yet another super delicious meal. Thanks! I’ve made the salad ahead but will prepare the avocado shortly before each meal.
★★★★★
Kate
Thanks, Miriam! I’m happy to hear that. Thanks so much for sharing.
Jill
I just made these for lunch for myself and my husband and they were absolutely delicious! I have never used raw brocolli in a recipe but it worked perfectly, adding some crunch to the texture. Each mouthful was a wonderful explosion of the freshest flavours.
★★★★★
Kate
Great, Jill! Thank you for your review!