In a large mixing bowl, combine cooked lentils, thawed peas, diced avocados, olive oil, lemon juice, garlic powder, dried oregano, and salt. Mix well but gently to avoid mashing the avocados.
In a saucepan over medium heat, warm the whole wheat pitas for about 30 seconds on each side until they become soft and pliable.
Carefully open each pita pocket and spoon the lentil filling evenly into the pitas.
If desired, sprinkle with cracked black pepper and garnish with fresh parsley or cilantro.
Let the stuffed pitas rest for about 5 minutes to allow the flavors to meld. Serve with a simple side salad.
