Ingredient

• Kale
• Drizzle of olive oil
• A bit of Dijon mustard
• Squeezes of lemon
• Apple slices
• Avocado
• Pine nuts
• Salt & pepper
• Avocado
• Squeeze of lemon
• Sprinkle of sunflower seeds (or any seeds you like)
• Salt & pepper
• Red pepper hummus (recipe below)
• A few chickpeas
• Diced red onion
• Feta
• Pine nuts
• Parsley
• Red pepper flakes
• 1¼ cups chickpeas
• 2 garlic cloves
• 1 jarred roasted red pepper (about ¼ cup worth)
• Juice of ½ a lemon
• 1-2 tablespoons olive oil
• 1 tablespoon tahini
• 1-2 teaspoons dry harissa seasoning
• Water, if necessary for consistency
• Salt & pepper
• Leftover cooked quinoa
• Dried currants
• Olive oil
• Squeezes of lime
• A bit of cumin
• Shaved carrot ribbons
• A few salad greens
• Greek yogurt
• A bit of curry powder
• Salt & pepper

Direction

1. For the Kale & Apple Salad: Chop the kale. Massage the leaves with olive oil salt and pepper until the leaves are tender. Add a bit of dijon mustard and a good squeeze of lemon. Mix with diced avocado, sliced apples, and toasted pine nuts. Stuff in pita.
2. For the Smashed Avocado & Sunflower Seeds: Slice avocado and add a bit of lemon juice, salt & pepper. Use the back of a fork to mash it into the pita. Top with seeds.
3. For the Red Pepper Hummus with Chickpeas & Feta: Blend all hummus ingredients together, set aside. Drizzle pita with olive oil and grill on a grill pan. Slather with hummus and top with chickpeas, red onion, feta, pine nuts and parsley. Top with a few red pepper flakes.
4. For the Carrot & Quinoa Salad: Mix quinoa with olive oil, lime juice, cumin, currants, salt & pepper. Toss with carrot ribbons and watercress. Mix yogurt with lime, curry powder, and salt. Stuff salad in pita and top with a dollop of curry yogurt.