Sunshine Veggie Pita Pockets
These sunshine veggie pita pockets are packed with colorful vegetables and a creamy, tangy filling. They're a simple, satisfying meal that's perfect for a light lunch or dinner.
Ingredients
- 4 pita breads
- 2 medium carrots
- 1 large cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 0.5 red onion
- 1 cup cooked chickpeas
- 0.5 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.13 teaspoon black pepper
- 0.5 cup chopped fresh parsley
- 0.25 cup crumbled feta cheese
Instructions
- First, prepare the vegetables. Wash 2 medium carrots, 1 large cucumber, 1 red bell pepper, and 1 yellow bell pepper. Peel the carrots and cut them into thin strips. Cut the cucumber into small cubes. Remove the seeds and white membranes from both bell peppers and cut them into small cubes. Peel 0.5 red onion and thinly slice it.
- In a large mixing bowl, combine the prepared carrots, cucumber, red bell pepper, yellow bell pepper, and red onion. Add 1 cup cooked chickpeas to the bowl.
- In a separate small bowl, prepare the dressing. Whisk together 0.5 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon dried oregano, 0.5 teaspoon garlic powder, 0.25 teaspoon salt, and 0.13 teaspoon black pepper until smooth.
- Pour the dressing over the vegetable and chickpea mixture. Stir everything gently until all the vegetables and chickpeas are evenly coated with the dressing.
- Warm 4 pita breads slightly in a toaster, microwave, or oven for about 10-15 seconds each until they are soft and pliable. Carefully slice each pita bread in half to create pockets.
- Evenly fill each of the 8 pita halves with the colorful vegetable and chickpea mixture.
- Transfer the filled pita pockets to serving plates. Garnish each pocket with 0.5 cup chopped fresh parsley and 0.25 cup crumbled feta cheese. Serve immediately.