Here’s the issue I have with pita pockets: they refuse to do their job. They break. They tear. They get soggy. They won’t hold their filling. Maybe they prefer to fly solo. Perhaps they prefer to be used as a dipping vehicle. Or maybe, just maybe, they are waiting for the perfect filling to come their way.
Enter, stage left, the Chickpea Picnic Salad.
True, true—picnic season may be rapidly coming to an end, but that doesn’t mean you can’t enjoy this salad well into the fall and winter months. Make these pita pockets, put on your sweatpants, grab a blanket and watch The Proposal on FX. Unlike your friends, this salad won’t judge you.
Chickpea Picnic Salad (makes 2 overstuffed pitas)
What you need:
• 2 Pita Pockets
• 1 Can of Chickpeas, drained and rinsed
• 1 Tbl Vegenaise
• 15 Cherry or Grape Tomatoes, cut in half or quarters
• 1 Avocado, diced
• 1.5 Cups of Chopped Arugula
• Salt + Pepper, to taste
Using a fork or potato masher, mash the chickpeas in a medium mixing bowl. Don’t be lazy—break all of them up. You don’t want any whole chickpeas left. Add the Vegenaise and mix well. Gently stir in the tomatoes, avocado, and arugula, making sure all ingredients are incorporated well. Add salt and pepper, to taste. Fill the pita pockets and enjoy!
Seriously, though, have you see The Proposal yet? Just sayin’.
