Ingredients: (yields 4 pita sandwiches)

For the broccoli salad:

• 1 bunch of broccoli, florets removed and sliced thin

• 1 can (15 oz) chickpeas, rinsed and drained

• 1/3 cup oil-packed sun-dried tomatoes, rinsed and chopped

• 1/3 cup red onion, finely diced

• 1/3 cup reduced fat Feta cheese (skip for Vegan option)

• Optional: Thinly sliced Kalamata olives

For the lemon dressing:

• 1/4 cup extra virgin olive oil

• 2 Tablespoons lemon juice

• 1 1/2 teaspoons Dijon mustard

• 1 1/2 teaspoons honey or maple syrup

• 1 garlic clove, minced

• 1/4 teaspoon salt

• dash of red pepper flakes

Everything else:

• 2 medium avocados (or can use 3/4 cup ready-prepared hummus)

• 4 Toufayan high-fiber pita pockets

Instructions:

1. First, to prepare the broccoli salad, in a medium mixing bowl, combine all salad ingredients listed and toss to combine.

2. Next, to prepare the lemon dressing, in a small bowl, combine the ingredients as listed. Whisk the ingredients together until emulsified. Taste, and add additional salt or honey as needed to achieve desired flavor.

3. Pour the dressing over the salad and toss to combine. Set the bowl in fridge to marinate while finishing the rest of preparations.

4. To make the mashed avocado, halve and put the avocados, and then scoop the flesh of the avocados into a bowl. Mash them with a fork until they are mashed and spreadable. Season with a pinch of salt and red pepper flakes.

5. Warm the pita breads for a few minutes in the toaster or oven.

6. Spread mashed avocado over one-half of the surface of the pita and cover the other half with a few spoonfuls of broccoli salad.

7. Serve immediately and enjoy!

Nutrition Facts: (1 pita pocket)

Calories: 482

Protein: 24g

Carbohydrates: 54g

Fiber: 18g

Fat: 22g

Great source of fiber!