Description
These Greek-inspired Pita Pockets are a quick, healthy meal packed with fresh vegetables, creamy feta, hearty chickpeas, and tangy tzatziki. A perfect balance of flavors and textures, they’re ideal for a quick lunch or light dinner. Ready in under 20 minutes, this versatile recipe is customizable and can easily be made vegan or gluten-free!
Ingredients
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1/2 pint cherry tomatoes, chopped
- 1/4 small red onion, chopped
- 1/4 English cucumber, chopped
- 1/2 cup crumbled feta
- 1 cup arugula, chopped
- 8 ounces store-bought tzatziki
- 2 to 3 pita pockets, sliced in half
Instructions
- Prepare all your ingredients: drain and rinse the chickpeas, then chop the tomatoes, onion, cucumber, and arugula.
- In a large bowl, combine the chickpeas, tomatoes, onion, cucumber, feta, and arugula. Toss gently to combine.
- Warm the pita pockets in the oven or on a skillet for 1–2 minutes until soft and pliable.
- Slice the pita pockets in half and stuff each with the chickpea and vegetable mixture.
- Drizzle about 2 tablespoons of tzatziki into each pita pocket and serve immediately.
Notes
- Grilled Vegetables: Add grilled zucchini or bell peppers for extra flavor.
- Protein Additions: Add grilled chicken, lamb, or tempeh for extra protein.
- Vegan Version: Omit feta or substitute with plant-based cheese.
- Spicy Tzatziki: Add cayenne pepper or red chili flakes to the tzatziki for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Bake
- Cuisine: Greek
