Description
Discover the joy of pita pocket sandwiches! Perfect for a convenient lunch on the go. Fill them with your favorite ingredients with Tales Of A Kitchen!
Ingredients
Scale
- 2 whole wheat pita pockets, halved
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup diced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Instructions
- In a bowl, mix chickpeas, cucumber, cherry tomatoes, feta cheese, olive oil, lemon juice, oregano, salt, and pepper.
- Gently toss until the ingredients are well combined.
- Open each pita pocket half and fill it with the chickpea mixture.
- Serve immediately or wrap in parchment for an on-the-go meal.
Notes
- Make Ahead: Pita pockets can be prepped a day in advance. Store them in the fridge and reheat if needed.
- Experiment: Mix and match ingredients to suit your taste. Seasonal produce adds variety.
- Serving Tip: Pair with a light side like a warm lentil salad (see French Lentils Warm Salad) for a complete meal.
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 25mg