Slightly Modified a Recipe by Cookie + Kate | Makes: 4 sandwiches | Time: ~25 min
1 bunch of #broccoli, florets removed and sliced thin
1 can (15 ounces) #chickpeas
⅓ cup oil-packed sun-dried tomatoes, rinsed and chopped
⅓ cup finely chopped red onion
⅓ cup thinly sliced Kalamata #olives
¼ cup olive oil
2 tbsp lemon juice, to taste
1 ½ tsp Dijon mustard
1 ½ tsp agave, to taste
1 clove garlic, pressed or minced
¼ teaspoon salt, to taste
Pinch red pepper flakesFixings
Salt, to taste
4 whole grain pita breads
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 prepare the pita breads, warm them for a few minutes in the oven, or in a toaster oven. Spread 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. Serve immediately.