Piled-High Greek Vegetable Pitas

Piled-High Greek Vegetable Pitas

The bright, fresh flavors of the Mediterranean come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe--or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup canned no-salt-added chickpeas

    rinsed and patted dry, garbanzo beans

  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon ground pepper
  • 2 cups Roasted Butternut Squash & Root Vegetables

    see Associated Recipes

  • 1 1/3 cups Lemon-Roasted Mixed Vegetables

    see Associated Recipes

  • 1 cup fresh baby spinach
  • ½ cup cherry tomatoes

    halved

  • ¼ cup crumbled reduced-fat feta cheese

    1 oz.

  • 2 whole-wheat pita bread rounds

    halved horizontally and lightly toasted, 6 to 7 inch

  • ½ cup hummus
  • Lemon wedges

Directions

  1. 1

    Heat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes.

  2. 2

    Transfer the chickpeas to a medium bowl. Add Roasted Butternut Squash & Root Vegetables, Lemon-Roasted Mixed Vegetables, spinach, tomatoes, and feta; toss gently to combine. Serve with pita, hummus, and lemon wedges.

Piled-High Greek Vegetable Pitas

Piled-High Greek Vegetable Pitas

5.0(4)

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Ratings & Reviews

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Based on 4 ratings

eatingwell.com
5.0(4 reviews)
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About this Recipe

Craving a meal bursting with fresh, vibrant flavors that's also incredibly easy to make? These Piled-High Greek Vegetable Pitas bring the best of Mediterranean-inspired tastes right to your table, perfect for a light lunch or dinner.

What makes these Greek vegetable pitas so brilliant is their adaptability and convenience. By using roasted vegetables you can prepare ahead of time or even leftover cooked veggies, you're just minutes away from assembling a satisfying, flavorful meal that doesn't even require warming.

Prepare for a delightful medley of textures and tastes in every bite. You'll savor the tender, seasoned chickpeas and hearty roasted vegetables alongside crisp baby spinach and juicy cherry tomatoes. The creamy hummus and tangy feta, all nestled within a lightly toasted whole-wheat pita, create a harmonious balance of earthy, savory, and bright notes, elevated by a squeeze of fresh lemon.

This naturally vegetarian dish feels both wholesome and indulgent, offering a refreshing departure from heavier meals. It's designed for ease, delivering complex flavors without the fuss, and it tastes just as wonderful served chilled as it does at room temperature.

Feel free to get creative with your choice of roasted vegetables—any hearty root vegetables or mixed greens you have on hand will work beautifully. For an extra pop of flavor, try adding a sprinkle of fresh herbs like dill or parsley. If you don't have feta, a dollop of Greek yogurt can offer a similar tangy counterpoint.

These Piled-High Greek Vegetable Pitas are ideal for a quick weeknight dinner, a healthy packed lunch, or even a light brunch. Serve with extra lemon wedges on the side for a burst of zesty brightness.

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