Pita, pita, pita. Love it. But, aside from dip it in hummus and hope that someone makes me a gyro, I never know what to do with it.
After a dinner with the fam, that consisted of moroccan chicken brochettes, lots of sauces, hummus, chopped tomatoes, mint leaves, and, you guessed it, pita. Now, rest assured, my family can eat. Leftovers are never really an issue. Knowing this propensity, I stared at the store shelf for far to long trying to estimate how much pita to purchase. Thoughts like “if we eat it with hummus before dinner, then probably this much.” And, “But, if we only eat it with the meal, maybe this much?”running through my head. So I bought for the former and the latter occurred. The result: lots of leftover pita.
Knowing there had to be a solution other than dipping it in gobs of hummus, this Curry spiced Avocado Chickpea Salad was born. This egg salad texture but with an entirely mediterranean flavor profile. This is my favorite type of “______ salad” sandwich filling. EVER.
The filling itself if vegan, vegetarian, and GF friendly. While that may be music to some of your ears, I can’t say generally speaking that I share the sentiment. In the interest of full disclosure, when I see a recipe that has the above dietary labels, I automatically disregard it assuming that it will fall into one of two categories: flavorless mush or cardboard-esque. And, while this recipe has a certain degree of “mush” since this falls into the salad sandwich category, it certainly is NOT flavorless (thanks to curry spices and chopped mint leaves) or textureless (thanks to whole chickpeas and chopped olives).
So, break out the pita and get ready! You can customize this recipe many different ways, but here is how it is done in our house…
Curry Spiced Avocado Chickpea Salad
5 minutes 4 servings
- 1 large avocado
- 1 can chickpeas (garbanzo beans), divided
- 1/4 tsp. tumeric
- 1/2 tsp. curry powder
- 2 tbl. finely chopped mint leaves (or a combination of mint with cilantro or parsley)
- 5 finely chopped kalamata olives
- Salt and pepper to taste
- Pita for serving
- chopped tomatoes
- mint leaves
- greens like arugula or spinach
Remove avocado skin and pit. Lightly mash avocado in large mixing bowl.
Thoroughly rinse chickpeas. Add around 3/4 of the chickpeas to the avocado.
Add curry spice, turmeric, and mint (or other chopped herb mixture).
Mash until well combined.
Add finely chopped olives.
Add remaining chickpeas. Gently stir to combine (without mashing the additional chickpeas).
Place in pita and top with chopped tomatoes, mint leaves, other greens.
Add a sprinkle of feta if desired.