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, plus more for seasoning; Pinch red pepper flakes; 1/4 cup extra-virgin olive oil; Freshly ground black pepper; 1/2 ripe Hass avocado, pitted and sliced; 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced; 10 to 12 whole-wheat pita minis (3 inches), lightly toasted