Smashed Chickpea Avocado Dip - Forks Over Knives

Ingredients

• 8 (6-inch) pita breads, cut into quarters
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 avocado, peeled and pitted
• 2 roma tomatoes, finely chopped (about 2 cups)
• 4 stalks scallions, white and green parts, finely diced (about 1 cup)
• ½ cup finely chopped fresh cilantro
• 3−4 cloves garlic, minced (about 2 teaspoons)
• 1 jalapeño, deseeded and finely chopped (about 2 tablespoons)
• ¼ cup lime juice (from 2 to 3 limes)
• Sea salt and freshly ground white pepper