1 (15-oz.) can chickpeas drained (save liquid)

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3/4 cup liquid from can of chickpeas

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1/4 cup creamy peanut butter

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1 Tbsp. curry powder

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1 tsp. sea salt

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1/2 tsp. black pepper

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9 medium strawberries cubed

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1 ripe, Fresh California Avocado seeded, peeled and cubed

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12 oz. baked or roasted chicken breast cubed

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32 spinach leaves

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4 (6 ½-inch) whole-grain pitas

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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.