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Home » Entree » Wraps and Sandwiches

Published: Nov 18, 2011 · Modified: Jan 6, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Veggie Salad Pita Pocket Recipe

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Pita pocket is a quick and easy recipe to make for weeknight dinners. It is so easy to assemble and the filling can easily be modified based on individual preferences.

Pita Pockets

On one of those rare days when I had the privilege to leave my little one home, I was browsing through one of the cooking magazines in my Son’s karate class. This Pita Pocket recipe caught my eye and I told myself, this could be a weeknight dinner idea for my family.

It was quick easy and did not require too many ingredients. I made a quick shopping trip to the local farmer’s market and got this recipe together for our dinner.

I made few changes to the recipe and was able to make it in less than 30 minutes. This recipe is definitely going into my quick and easy weeknight dinner category.

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I clubbed it with a simple salad which almost used the same ingredients as the recipe.

The recipe was fun to work with, especially with little kids. My son loved to stuff the pitas on his own and that made me think it could be a very good lunch box option too.

Ingredients – Makes around 4 half pita pocket

  • 6 inch pita pocket – 2 (cut into half)
  • Curly leaf lettuce – 4 leaves
  • Greek yogurt (Plain) – 6 tblsp
  • Mayo (Optional) – 2 tblsp (I did not use Mayo; instead I just used more yogurt)
  • Chick peas – 1 can (Drained and rinsed)
  • Lemon juice – 1 tblsp
  • Salt – ½ tsp
  • English cucumbers – ½ cup (Chopped)
  • Fresh dill – 1 tblsp (finely chopped)
  • Garlic – 1 clove (finely minced)
  • Carrot – 1 (Shredded)
  • Crushed red peppers – as needed (Optional)
  • Red onion (finely chopped) – 1 small (Optional)

Procedure -

  • Combine garlic, yogurt, mayo, lemon juice, salt, and chick peas in a bowl. Mash well with a potato masher until smooth. Stir in the dill and the cucumber.
  • Shred the carrot and combine it to the mixture along with crushed red peppers.
Veggie Salad
  • Line each pita half with 1 lettuce leaf and then stuff it with the chickpea mixture.
Adding Veggie Salad in Pita Pockets
Veggie Salad Pita Pockets served in a pink dish

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Veggie Salad Pita Pocket Recipe

Veggie Salad Pita Pockets Recipe

The recipe was fun to work with, especially with little kids. My son loved to stuff the pitas on his own and that made me think it could be a very good lunch box option too.
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Course: dinner, Lunch Box Recipes, savory snack, Snack
Cuisine: Asian, Indian
Diet: Low Fat
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 Pita Pockets
Calories: 198kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan

Ingredients

  • 6 inch Pita pockets Cut into half
  • 4 leaves Curly leaf lettuce
  • 6 tbsp. Greek yogurt Plain
  • 2 tbsp. Mayo Optional (I did not use Mayo; instead I just used more yogurt)
  • 1 can Chickpeas Drained and rinsed
  • 1 tbsp. Lemon juice
  • ½ teaspoon Salt
  • ½ cup English cucumbers Chopped
  • 1 tbsp. Fresh dill Finely chopped
  • 1 clove Garlic Finely minced
  • 1 Carrot Shredded
  • as needed Crushed red peppers Optional
  • 1 small Red onion finely chopped (Optional)

Instructions

  • Combine garlic, yogurt, mayo, lemon juice, salt, and chickpeas in a bowl. Mash well with a potato masher until smooth. Stir in the dill and the cucumber.
  • Shred the carrot and combine it with the mixture along with crushed red peppers.
  • Line each pita half with 1 lettuce leaf and then stuff it with the chickpea mixture.
  • Enjoy!!!

Nutrition

Calories: 198kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 769mg | Potassium: 389mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7840IU | Vitamin C: 19mg | Calcium: 104mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Comments

  1. Lavanya says

    November 19, 2011 at 1:08 pm

    Looks yummy and inviting!!! thanks for sharing

    Lavanya

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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