Tomato, Avocado & Garlic Pita Salad

November 5, 2020
Serves: 1 Cooks In: 20 minutes
  1. Place the oven on at 180C. Mix the sunflower seeds with 1 tsp of olive oil and the chilli powder, making sure they are evenly coated. Pop the seeds on a baking try to roast for around 8 mins until they have started to brown. Once cooked set to one side and allow to cool.
  2. Toast your pita and rub with the garlic clove then cut into bite sized pieces.
  3. Next place the avocado, tomatoes, chickpeas, parsley and basil in a bowl and cover with the extra virgin olive oil, lemon juice and salt and pepper to taste. Then mix everything together.
  4. Stir through your toasted pita bread and top with the chilli roasted sunflower seeds. Enjoy!


  • 1 ½ pieces whole wheat or gluten free pita bread
  • 1 garlic clove
  • 1 ripe avocado
  • 2/3 medium sized ripe tomatoes or 300g cherry tomatoes
  • ½ can chickpeas, drained and rinsed
  • Small handful of basil, chopped
  • Small handful of parsley, chopped
  • 1 ½ tbsp extra virgin olive oil
  • ½ lemon, juiced
  • sea salt and pepper
  • 1 tbsp sunflower seeds
  • ½ tsp chilli powder