Veggie Stack Pita Pockets

Name: Veggie Stack Pita Pockets
Ingredients: 1 15-ounce can chickpeas or white beans, rinsed and drained; 1 to 2 tablespoons water; 1/4 cup grated manchego or pecorino romano cheese; 2 teaspoons freshly squeezed lemon juice; 1 teaspoon Kosher salt and freshly ground black pepper; Pinch red pepper flakes; 1/4 cup extra-virgin olive oil; 1/2 ripe Hass avocado, pitted and sliced; 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced; 12 whole-wheat pita minis (3 inches), lightly toasted