For the salad:
1 can of chickpeas, rinsed
small bag of fingerling potatoes *optional
1/4 of a medium red onion
1 pepper any color
handful of any kind of olives
handful of parsley
handful of dill
onion powder to taste
garlic powder to taste
s&p to taste
pita pockets (OR pile onto a bowl of any grains)
vegan mayo (OR swap for hummus)
vegan feta like this for garnish *optional
If you are using potatoes chop them into potato-salad-sized wedges and drop them into boiling water, cooking for about 10 min.
While the potatoes cook, roughly chop all your vegetables & herbs for the salad and add to a large bowl. Drain potatoes and add to the bowl with the vegetables. Add a drizzle of olive oil, garlic powder, onion powder, and s&p to taste. Mix until everything is coated and you achieve desired flavor.
Slice your pitas like you would a bagel with a bread knife (I like to heat up pita pockets 2 min a side on a pan because they are easier to slice into and won't break). Mash avocado and vegan mayo on the inside and pile in your salad. Optional garnish with vegan feta. Enjoy!
Leftovers of this salad are great to keep cold in the fridge for nibbling.