Mini bean-filled sandwiches for school

Ingredients:

• 10-12 lightly toasted small whole wheat pitas (8 cm in diameter)
• 1 can (425 g) chickpeas or white beans (drained and rinsed)
• 1/4 cup grated Manchego or Pecorino Romano sheep's cheese
• 1-2 tablespoons of boiled water
• 2 tsp freshly squeezed lemon juice
• 1 teaspoon coarse salt, plus a little more for adding salt
• A pinch of red pepper flakes
• 1/4 cup olive oil
• Ground black pepper
• 1/2 ripe Hass avocado, pitted and sliced
• 1 small cucumber, sliced ​​into rounds or 1/2 bell pepper, sliced ​​(seeds removed)

Preparation:

1. In a food processor, combine the chickpeas, water, goat cheese, lemon juice, salt, and red pepper flakes. Puree until smooth, about 5 minutes. With the processor running, pour in the olive oil and process until completely smooth and velvety. Season with salt and pepper to taste.
2. Spoon a tablespoon (no more) of the bean puree into the toasted pitas. Add slices of avocado and cucumber, or other vegetables of your choice, and season with salt and pepper to taste. Wrap the finished pitas in parchment or meat wrap and place in a plastic container to prevent the filling from getting crushed. Pack them in a lunchbox and give them to your kids to take to school.
   
   Advice: Transfer the remaining bean puree to an airtight container. Use it as a dip for vegetables, pita chips, or as a spread on your kids' favorite school sandwiches.