High Protein Vegetable Pita Sandwich
Fuel your day with this High Protein Vegetable Pita Sandwich, a perfect blend of wholesome ingredients and fresh flavors! Packed with plant-based protein from seasoned tofu and tender chickpeas, this recipe is an excellent option for a nutritious lunch or quick dinner. Fresh cucumbers, cherry tomatoes, baby spinach, and red onion add a satisfying crunch and vibrant color, while a creamy tahini dressing seasoned with garlic, cumin, and lemon juice ties everything together. Nestled in warm, whole wheat pita bread, this sandwich is not only delicious but also a healthy, fiber-rich choice. Ready in just 20 minutes, this vegetarian and high-protein meal is perfect for those on the go!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Whole wheat pita bread
- 200 grams Firm tofu
- 100 grams Chickpeas (cooked or canned, drained and rinsed)
- 1 small Cucumber
- 10 pieces Cherry tomatoes
- 50 grams Baby spinach
- 0.5 small Red onion
- 2 tablespoons Tahini
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 clove Garlic
- 0.5 teaspoon Ground cumin
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Cut the firm tofu into small cubes and pat it dry with a paper towel to remove excess moisture.
2. Heat a non-stick pan over medium heat and add the olive oil. Once hot, add the tofu cubes and cook for 4-5 minutes, turning occasionally, until golden and slightly crispy. Season with a pinch of salt and set aside.
3. Prepare the vegetables: slice the cucumber into thin rounds, halve the cherry tomatoes, thinly slice the red onion, and set aside the baby spinach.
4. In a small bowl, prepare the tahini dressing by mixing the tahini, lemon juice, minced garlic, ground cumin, salt, and black pepper. Add a teaspoon of water at a time if the dressing is too thick, until it reaches a pourable consistency.
5. Warm the pita bread in a dry skillet over low heat for about 1 minute on each side, or until soft and pliable.
6. Slice each pita bread in half to create pockets.
7. Fill each pita pocket with a mix of baby spinach, cooked tofu, cucumber slices, cherry tomatoes, chickpeas, and red onion.
8. Drizzle the tahini dressing over the filling and gently press the pita pocket closed.
9. Serve immediately and enjoy your high-protein vegetable pita sandwich!
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 19.5 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2803 mg | 216% | |
| Iron | 10727.3 mg | 59596% | |
| Potassium | 1584 mg | 34% | |
*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.
