What inspired the creation of these mouthwatering Greek vegan pita pockets?
Mouthwatering Greek Vegan Pita Pockets: A Traditional Delight with a Plant-Based Twist
Love Greek food but want to eat more plant-based? Look no further than these vegan pita pockets filled with fresh vegetables and traditional Mediterranean flavors. They’re perfect for a quick lunch or a light dinner.
Ingredients:
- 4 pieces of whole wheat pita bread
- 1 can of chickpeas
- 1 cucumber, sliced
- 1 red onion, sliced
- 1 large tomato, chopped
- 1/4 cup of kalamata olives, chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 2 tbsp of olive oil
- 2 tbsp of lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C) and warm the pita bread for 5 minutes.
- Drain and rinse the chickpeas.
- In a medium bowl, mix the chickpeas, cucumber, red onion, tomato, olives, parsley, mint, olive oil, lemon juice, garlic, salt, and pepper.
- Cut the pita bread in half and stuff with the chickpea mixture.
- Serve and enjoy!