Drain and rinse chickpeas; place in a bowl and mash to desired consistency.
Dice celery and onion and add to chickpeas.
Stir the mayonnaise and about 1 tablespoon juice from the lemon into the chickpea mixture; season with salt and pepper. Stir to combine, adding more mayonnaise (or plain yogurt) if needed.
Add the ranch dressing, cilantro, and a squeeze of lime juice to your blender; pulse to combine.
Place lettuce into each pita and top with chickpea mixture. Serve with sliced pears, broccoli florets and cilantro ranch dressing.