Recipe: Mediterranean Veggie Pita Sandwich
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?
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
Nutritional Info
Ingredients
- 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
Instructions
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.