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!
