Greek Pita Pockets Recipe

If there’s one recipe I come back to week after week, it’s these Greek Pita Pockets. They’re everything I love in a meal—fresh, colorful, and full of bold Mediterranean flavors. But the best part? They’re incredibly easy to throw together, even on the busiest days. I keep most of these ingredients always on hand, and then it’s a simple lunch whenever I’m craving one!

Stuffed with a zesty chickpea salad with crunchy cucumbers, roasted red peppers, briny olives, and marinated artichokes, these pita pockets are a plant-based powerhouse. Chickpeas offer a hearty dose of plant protein and fiber, while the olive oil and veggies bring in heart-healthy fats and antioxidants. It’s a well-balanced meal that leaves you feeling satisfied—not sluggish.

Perfect for lunch, a light dinner, or even a picnic, these pita pockets are a delicious way to nourish your body and feel good doing it. Bonus: they keep well in the fridge, so they’re great for meal prep too!

Easy Greek Pita Pockets You’ll Love

Serving Size: 4 servings

Ingredients:

  • 4 whole wheat pita pockets

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1/2 cup roasted red pepper

  • 1 cucumber, diced

  • 1/2 red onion, finely chopped

  • 1/4 cup Kalamata olives, pitted and sliced

  • 1/4 cup fresh parsley, chopped

  • 1 cup marinated artichoke hearts, drained and chopped

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

Directions:

  1. Combine chickpeas, roasted red pepper, cucumber, red onion, Kalamata olives, parsley, and marinated artichoke hearts in a large bowl.

  2. Whisk the olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.

  3. Pour the dressing over the chickpea mixture and toss to combine.

  4. Cut the pita pockets in half and gently open each half to create a pocket.

  5. Stuff each pita pocket with the chickpea salad mixture.

  6. Serve and enjoy!

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