Preparation

• Trim the broccoli stems, and cut the florets from the stems. Coarsely chop the florets. Peel the top inch or so of the stems and finely chop. Put the broccoli, carrots, celery, and parsley in a large bowl; toss and set aside.
• In a small bowl, whisk the vinegar, mustard, shallot, 1 tsp. salt, and 1/2 tsp. pepper. Slowly drizzle in the oil while whisking to emulsify. Toss the dressing with the broccoli mixture, and let sit at room temperature for 30 minutes to 1 hour, tossing occasionally.
• Lightly toast the pitas over medium heat directly on a gas stovetop or on a grill until warmed through and lightly charred in places, 10 to 20 seconds per side. Cut 1 inch off the top of each pita. Spread 2 Tbs. of the hummus inside each pita, and then stuff with 3/4 cup of the broccoli mixture. Serve with lemon wedges, if using.