1 (15-oz.) can chickpeas (also known as garbanzo beans), rinsed and drained

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1 ripe, Fresh California Avocados, seeded and peeled

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1 medium lemon, juiced

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1 cup baby spinach leaves

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8 slices ripe tomato

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2 whole wheat pitas, halved and opened

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.