- 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
- 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.
- Using a blender or food processor, blend the avocado with the almond milk and lemon juice. Add a little salt to taste.
- Stuff each pita pocket with the chickpeas, kale, and cucumber and drizzle with the avocado sauce. Enjoy!
Source: Earth Powered Family