Veggie Pita Pockets

Two pita pockets with Mediterranean roasted vegetables and chickpeas.

5 from 1 vote

Try these easy roasted veggie pita pockets for a Mediterranean-inspired vegetarian lunch that you can prep in a big batch for the week.

Servings pita pockets

Prep Time 20

Cook Time 35

Total Time 55

Ingredients

1 medium zucchini squash sliced into quarter-inch thick triangles
1 medium green bell pepper sliced thin
½ medium red onion sliced
2 to 3 teaspoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon Turkish oregano
2 pinches sea salt
½ cup white quinoa
¾ cup water
15.5 ounces canned garbanzo beans drained and rinsed
1 teaspoon lemon juice
4 6-inch whole wheat pita breads or 8 pita pockets
4 tablespoons roasted red pepper hummus
Tzatziki for serving

US Customary - Metric

Instructions

First, preheat the oven to 400 degrees F. Spread the zucchini, bell pepper, and onion onto the pan in a single layer and drizzle lightly with olive oil.
In a small bowl, combine garlic powder, smoked paprika, and Turkish oregano. Then, sprinkle this evenly over the vegetables, then season with sea salt.
Roast the veggies in the oven until tender, about 25 to 35 minutes.
In the meantime, prepare the quinoa. Combine quinoa and water in a small saucepan and bring to a boil. Then reduce the heat, cover, and simmer for about 10 to 15 minutes, until all the water has been absorbed. Remove from heat and let steam, covered, for an additional 5 minutes.
Next, fluff the quinoa and transfer it to a large mixing bowl. Stir in the chickpeas, roasted veggies, and lemon juice until evenly mixed. This will be your pita pocket filling.
Finally, assemble the pita pockets. Slice each pita bread in half to make 2 semi-circle pita pockets per bread. Spread about 1 tbsp hummus on the inside of each pita pocket, then stuff with the roasted veggie filling. Serve with tzatziki for drizzling or dipping.

Notes

Recipe variations: You can substitute the zucchini with other kinds of summer squash, cucumber, or eggplant for a variation on this recipe. Feel free to also experiment with other types of peppers to see what you like best.

Storing leftover filling: Store any leftover pita fillings in an air-tight container in the fridge for up to 5 days. Use it cold inside your pita pockets for an easy lunch, or reheat for about 30 seconds to 1 minute in the microwave to enjoy it warm.

Author: Nicole Langdon

Calories: 295kcal

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean

Keyword: bell pepper, chickpeas, garbanzo beans, garlic powder, lemon juice, lunch, meal prep, olive oil, quinoa, red onion, roasted red pepper hummus, sandwich, sheet pan, smoked paprika, turkish oregano, tzatziki, whole wheat pita, zucchini squash

Nutrition