Ingredients

• 0.5 cups finely chopped walnuts
• 0.5 cups unsalted sunflower seeds
• 1 cup canned chickpeas , drained
• 0.25 cups diced red onion
• 1 large egg , beaten
• 1 tablespoon chopped fresh parsley
• 1 tablespoon salt-free herb seasoning blend
• 0.25 teaspoons fresh ground black pepper
• 2 tablespoons olive oil
• 2 slices mild Cheddar cheese
• 1 , 6 inch
• 0.25 cups ranch dressing
• 2 leaves romaine lettuce
• 1 medium tomato , thinly sliced
• 0.5 medium avocado - peeled , pitted and sliced

Instructions

1. 1 Cook walnuts and sunflower seeds in a medium skillet over medium heat, stirring occasionally, until lightly toasted and fragrant, about 5 minutes.
2. 2 Mash chickpeas with a fork in a large bowl (or pulse in a food processor). Stir in toasted walnuts and sunflower seeds, onion, egg, parsley, seasoning blend, and pepper until well combined. Divide mixture in half and shape into patties.
3. 3 Heat oil in a large skillet over medium heat. Add patties and fry until well browned and heated through, about 3 minutes per side. Lay one Cheddar slice over each patty and remove from the heat.
4. 4 Heat pita round in the medium skillet over medium-low heat until warm, about 1 minute per side. Remove from the skillet and cut in half.
5. 5 Spread ranch dressing inside each pita half and line with romaine. Slide a cheesy patty into each pita, then top with tomato and avocado.

Nutrition per serving