Marissa's MediterraneanA bright and crunchy lunch staple featuring protein-packed chickpeas, fresh veggies, and a tangy lemon-tahini yogurt sauce tucked into whole wheat pita.
In a medium bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, minced red onion, and fresh parsley.
Cut the veggies in uniform sizes so you get a bit of everything in every bite!
In a small jar or bowl, whisk together the Greek yogurt, tahini, lemon juice, and minced garlic until smooth. Add a splash of water if it's too thick to drizzle.
Make extra sauce—it's delicious on roasted veggies too!
Lightly toast the pita pockets in a dry skillet over medium heat for about 1 minute per side until soft and warm.
Warm pitas are much easier to open without tearing.
Carefully slice the pitas in half and open the pockets. Stuff each half generously with the chickpea salad mixture.
Drizzle the zesty yogurt sauce inside the pockets and serve immediately.
This is my go-to for busy school days! The trick to a great pita pocket is not overfilling it—leave a little room for that zesty drizzle. If you're meal prepping, keep the salad and the yogurt sauce in separate containers and stuff the pitas right before eating to keep everything fresh and crisp. Vibrant food, vibrant life!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef