Recipe: Mediterranean Veggie Pita Sandwich

Recipe: Mediterranean Veggie Pita Sandwich

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Andrea Bemis
Jan 13, 2015
(Image credit: Andrea Bemis)

Craving a fast and healthy lunch? This simple sandwich packs a lot of flavor and nutrition, which makes it ideal for an easy weekday meal. I love stuffing leftover ingredients from previous meals into a pita pocket, sprinkling in a little cheese, salt, pepper, and calling it good. Simple, fast and satisfying. Who has time for much more?

(Image credit: Andrea Bemis)

The beginning of a new year can be a hectic time for many of us. Simple, healthy and accessible meals is where it's at for me in 2015. I love the idea of planning my meals a week in advance to make grocery shopping, cooking and eating way more enjoyable.

I made these pita sandwiches with some of the leftover bits from dinner salads and a batch of my Carrot Oat Breakfast Cookies, plus some other odds and ends in the fridge — the amounts and even the ingredients themselves are flexible, so make your pockets with what you have. These were a highlight to my workday and I hope you all enjoy them too! Dig in!

Mediterranean Veggie Pita Sandwich

Makes 2 pita pockets, can be multiplied for more servings

  • 1

    whole wheat pita, sliced in half

  • 1/4 cup

    hummus, baba ghanoush, bean dip, or other spread (see Recipe Note)

  • 1/4 cup

    shredded carrots

  • Handful

    baby spinach

  • 1/4 cup

    chickpeas

  • 2 tablespoons

    crumbled feta cheese

  • 2 teaspoons

    chopped sun-dried tomatoes

  • 2 teaspoons

    chopped Kalamata olives

  • Salt and pepper to taste

Spread the dip inside each pita pocket. Divide the rest of the ingredients between the pockets. Eat immediately or pack into a container for lunch. Refrigerate if making more than 4 hours in advance of eating.

Recipe Notes

For the dip, I used White Bean & Artichoke Dip from my meal plan this week. You could also use homemade hummus, baba ghanoush, or any other leftover dip.

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