Simply Avocado and Pan Toasted Chickpea Pitas

I could start this post by professing my love for avocados, but unless this is the first time you're stopping by here (and if it is, hi!), then you already know all about my adoration. Not a day goes by that I don't consume them in some form. Because I eat them so often, I'm always experimenting with new ways to prepare them. (I mean, I'd be lying if I said I couldn't eat chips and guac every single day and never get sick of them, but sometimes you have to change things up.) The other day I spotted a can of chickpeas (another of my favorites) in our pantry and had an idea to make flatbread style sandwiches with my newest obsession, Simply Avocado (more on this goodness in a minute) and pan toasted chickpeas (something we eat often in the quinoa bowls I made). Lucky for me, they turned out to be delicious, and everyone - including my 2 and 4 year olds - loved them. Best of all, it only took 10-15 (tops) minutes to prepare these babies. If you're an avocado fan, I'm pretty confident you'll love them too.

Serves 2 as meal, 4 as a snack

INGREDIENTS
1 package Simply Avocado spread (I like the Sea Salt variety)
1 can of chickpeas (also called garbanzo beans)
2 multigrain pitas
Small handful baby spinach
Greek Yogurt (plain) for topping
chili powder
cumin
salt

Heat a small amount of coconut oil (or olive oil) in a skillet over medium-high heat. Drain the chickpeas, then pour into the pan. Sprinkle chili powder, cumin, and salt to taste, then stir well. Cook until chickpeas are slightly browned, about 8-10 minutes. Remove from pan and allow to cool slightly. While chickpeas are cooling, place pitas in warm pan to soften, about one minute on each side. (Tip: You can also prep the chickpeas in advance and store in the fridge.) On each pita, spread about half a package of Simply Avocado. Top with a few baby spinach leaves, followed by chickpeas. (You may have some leftover depending on how many you like.) Top each pita with a dollop of plain Greek yogurt and sprinkle with chili powder. Eat! (You can also cut in half to serve as a snack or appetizer.)

The key ingredient to these delightful pita treats is the Simply Avocado I mentioned above. I recently discovered this new line of avocado dips and spreads from the makers of my beloved Wholly Guacamole and was instantly smitten. This stuff is so fresh you guys. Made from hand scooped Hass avocados and containing four ingredients or less, Simply Avocado is ripe and ready to eat (unlike most of the whole avocados I buy at the store, if we're being honest here). It also eliminates the time of having to prepare avocados, which for me (visualize two young children running around the kitchen and loudly singing repetitive nursery rhyme songs off-key while you're trying to cook) is huge. My favorite is Sea Salt, but it's also available in the equally tasty Chunky Avocado, Garlic & Herb, Roasted Red Pepper and Jalapeno & Lime. You can grab some of your own (trust me, you'll be glad you did) in the produce department at Walmart stores and also online at Mexgrocer.com, with more stores coming very soon.

What are your favorite ways to enjoy the almighty avocado? Have you tried Simply Avocado yet?

This post is in partnership with Simply Avocado. Thank you for supporting the brands that help make Bubby and Bean possible.

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