Veggie-Stack Pita Pockets

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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