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Pita Pockets Recipe

Mediterranean · Main course · 15 min total

A classic Mediterranean-inspired pita pocket filled with crisp vegetables, tangy feta, and a lemony herb dressing, perfect for a light lunch or quick dinner.

Ingredients

• 4 whole wheat pita breads
• 1 cup cooked chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the vegetable mixture and toss gently to combine.
3. Cut each pita bread in half to form pockets. Gently open the pockets.
4. Fill each pita half with the vegetable mixture. Serve immediately.

Tips

• For a heartier version, add grilled chicken or lamb.
• Store leftover filling separately and assemble just before serving to keep pitas from getting soggy.

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