Chicken Avocado Pita with Chickpea Peanut Butter Curry Sauce

Serves: 4


1 (15-oz.) can chickpeas drained (save liquid)
3/4 cup liquid from can of chickpeas
1/4 cup creamy peanut butter
1 Tbsp. curry powder
1 tsp. sea salt
1/2 tsp. black pepper
9 medium strawberries cubed
1 ripe, Fresh California Avocado seeded, peeled and cubed
12 oz. baked or roasted chicken breast cubed
32 spinach leaves
4 (6 ½-inch) whole-grain pitas

*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