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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Smashed Avocado Pitas with Crunchy BBQ Chickpeas

Smashed Avocado Pitas with Crunchy BBQ Chickpeas

I live for meals that are tasty, simple and quick to put together. I’m a content writer for a PR/marketing/social media agency by day, so by the time I get home in the evening, my brain is often fried. And if it’s an evening I plan on working out? Forget about it. If dinner doesn’t seem like it will come together quickly, then we’re ordering Postmates, no questions asked.


My husband and I were bouncing meal ideas off each other over the weekend and came up with this little gem. It features the most perfect smashed avocado mixture you’ve ever tasted slathered on a whole wheat pita and topped with savory crunchy chickpeas, pickled/roasted veggies, a bit of queso freso and Trader Joe’s Everything But the Bagel Seasoning. With healthy fats + plant-based protein, this dish is guaranteed to fill you up!



  • 2 ripe avocados

  • 1/2 t. olive oil

  • 1/2 t. garlic powder

  • 1/4 t. red pepper flakes

  • 1/4 t .salt

  • 1/2 t. pepper

  • Juice of 1/2 a lime

  • 1/2 red onion, chopped


  • 2 cans chickpeas, drained

  • 2 T. EVOO

  • 1/4 t. salt

  • 1/4 t. pepper

  • 1 t. brown sugar

  • 1/2 t. cumin

  • 1/2 t. paprika

  • 1/2 t. garlic powder

  • 1/2 t. chili powder


  • Whole wheat pitas

  • Trader Joe’s Everything But the Bagel Seasoning

  • Toppings like chopped roasted red peppers, hot pepper rings and queso fresco*

    For a vegan version, omit the queso fresco. Alternatively, you could use chopped fresno peppers instead of roasted red peppers and pepperoncinis instead of hot pepper rings.



1) Preheat the oven to 425 degrees. Rinse and drain the chickpeas and pat dry. Toss with olive oil, salt and pepper and spread evenly onto a pan. Roast for 15 minutes, toss then roast for another 15 minutes.

2) Pour the chickpeas into a bowl and toss evenly with the remaining seasonings. Note that the chickpeas will continue to crisp up as they sit.


3) Add all “smashed avocado” ingredients to a bowl and use a fork to mash/combine.

4) Toast the pita, if desired. Top with a layer of smashed avocado and crunchy chickpeas, then garnish with the chopped roasted red peppers, hot pepper rings, queso fresco and Everything But the Bagel Seasoning.

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