Go Back
Garbanzo Bean or Chickpea Salad Veggie Pitas.

Mediterranean Stuffed Pita

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients
  

  • 1 medium cucumber quartered and chopped into ½ inch thick pieces
  • 4 oz grape tomatoes halved
  • 1/4 oz fresh dill roughly chopped
  • 1 lemon halved
  • 2 whole wheat pitas
  • 1/2 cup feta cheese
  • 2 tbsp olive oil
  • 8 tbsp hummus ~half of a 10 oz container
  • No-Salt (or regular salt) and pepper to taste

Instructions
 

  • In a medium bowl, toss together cucumber, tomatoes, feta, chopped dill, olive oil, and the juice of 1 lemon. Season to taste with No-Salt and pepper.
  • Halve the pitas and toast until warm.
  • Spread hummus on the inside of each pita half
  • Fill each pita half with ¼ of the veggie mixture

Optional

  • top pita with additional feta cheese, dill, and/or hot sauce
  • Add chickpeas to the veggie mixture for additional protein and fiber

Notes

The veggie mixture keeps in the fridge for about 5 days. Prep it ahead of time for a quick weekday meal.