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.
Servings: 2 Pita Pockets
Calories: 198kcal
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