- 10 Minutes
- In a large bowl, whisk the tahini, olive oil, lemon juice, garlic, mustard, salt and pepper until combined. Then add the broccoli, chickpeas, sun-dried tomatoes and onion and toss to coat.
- In a separate bowl, mash avocado flesh until nearly smooth and add additional salt and pepper if desired. Spread the avocado evenly between four pita pockets then scoop in broccoli-chickpea mixture to fill.
- Serve immediately at room temperature. If preparing ahead of time, store the broccoli-chickpea mixture in the fridge and wait to mash avocado and stuff pita until ready to serve.