Day 10 Lunch: Buffalo Chickpea Pita Pockets

Ingredients:

• 1 15 ounce can chickpeas, drained and rinsed
• 4 Tbsp buffalo hot sauce
• 1 Tbsp coconut oil
• 1 ripe avocado
• 1/4 cup plain unsweetened almond milk
• 2 Tbsp lemon juice
• 4 pita rounds
• kale leaves
• 1 large cucumber

Directions:

1. Preheat the oven to 375 degrees F. In an oven safe dish, combine the chickpeas with the coconut oil and buffalo sauce. Mix well. Bake for about 10-15 minutes, stirring a few times.
2. Using a blender or food processor, blend the avocado with the almond milk and lemon juice. Add a little salt to taste.
3. Stuff each pita pocket with the chickpeas, kale, and cucumber and drizzle with the avocado sauce. Enjoy!

Recipe: www.earthpoweredfamily.com/2016/03/08/buffalo-chickpea-pita-pockets/
Source: Earth Powered Family