Greek Bean Pita Sandwich
Elevate your lunch routine with this Greek Bean Pita Sandwich, a vibrant and wholesome Mediterranean-inspired recipe that comes together in just 15 minutes! Packed with protein-rich cannellini beans and chickpeas, juicy cherry tomatoes, crisp cucumber, tangy feta cheese, and briny kalamata olives, this dish offers a delicious medley of textures and flavors. Tossed in a zesty homemade dressing with olive oil, red wine vinegar, lemon juice, and aromatic oregano, the filling is tucked into warm, fluffy pita bread for the ultimate handheld meal. Perfect for a quick, nutritious lunch or a light dinner, this Greek bean pita is refreshing, satisfying, and bursting with the essence of the Mediterranean.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pieces pita bread
- 1 cup cooked or canned cannellini beans (rinsed and drained)
- 1 cup cooked or canned chickpeas (rinsed and drained)
- 1 cup cherry tomatoes (halved)
- 1 medium cucumber (diced)
- 0.5 medium red onion (thinly sliced)
- 0.5 cup feta cheese (crumbled)
- 0.25 cup kalamata olives (pitted and sliced)
- 2 tablespoons fresh parsley (chopped)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a medium mixing bowl, combine the cannellini beans, chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, kalamata olives, and parsley. Toss gently to mix the ingredients evenly.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the bean and vegetable mixture. Toss well to coat all the ingredients with the dressing.
Warm the pita bread slightly in a toaster or oven, if desired, to make them pliable.
Carefully slice open each pita bread to create a pocket, being cautious not to tear the bread completely.
Stuff each pita pocket with the prepared bean and vegetable mixture. Distribute the mixture evenly among all 4 pitas.
Serve immediately as a wholesome, flavorful meal or snack.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 6.7 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
