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Wash and dry the fresh produce. (Skip the spring mix if it came pre-washed.)
Zest lemon into a medium bowl, then set lemon aside for later use.
Peel and mince garlic and shallot; transfer both to the bowl with the lemon zest.
Drain and rinse chickpeas. Add half the chickpeas to the bowl, along with mayo, tahini, and spices. Using a fork or potato masher, mash until smooth.
Add remaining whole chickpeas to the bowl.
Shave parsley and cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
Drain and mince artichokes. Add to the bowl and stir to combine the chickpea salad. Set aside.
Thinly slice tomatoes. Trim and thinly slice cucumber. Transfer both to a large plate.
Halve and pit the avocado. Slice thinly while still in skin, then scoop out with a spoon; add to the plate. Season veggies with salt and pepper; set aside.
Juice lemon into a large bowl.
Peel and mince additional garlic; add to the bowl along with oil, Dijon, salt, and pepper. Whisk to combine the dressing.
Add mixed greens to the bowl with the dressing and toss to combine the salad.
Cut pitas in half and carefully open the pockets. Spread chickpea salad inside each pita; layer with tomato, cucumber, and avocado.
To serve, divide pitas and salad between plates. Enjoy!
Wash and dry the fresh produce. (Skip the spring mix if it came pre-washed.)
Zest lemon into a medium bowl, then set lemon aside for later use.
Peel and mince garlic and shallot; transfer both to the bowl with the lemon zest.
Drain and rinse chickpeas. Add half the chickpeas to the bowl, along with mayo, tahini, and spices. Using a fork or potato masher, mash until smooth.
Add remaining whole chickpeas to the bowl.
Shave parsley and cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
Drain and mince artichokes. Add to the bowl and stir to combine the chickpea salad. Set aside.
Thinly slice tomatoes. Trim and thinly slice cucumber. Transfer both to a large plate.
Halve and pit the avocado. Slice thinly while still in skin, then scoop out with a spoon; add to the plate. Season veggies with salt and pepper; set aside.
Juice lemon into a large bowl.
Peel and mince additional garlic; add to the bowl along with oil, Dijon, salt, and pepper. Whisk to combine the dressing.
Add mixed greens to the bowl with the dressing and toss to combine the salad.
Cut pitas in half and carefully open the pockets. Spread chickpea salad inside each pita; layer with tomato, cucumber, and avocado.
To serve, divide pitas and salad between plates. Enjoy!