Low Sodium Mediterranean Stuffed Pita
Light, refreshing, and perfect for any time of day, this Low Sodium Mediterranean Stuffed Pita recipe is a delicious way to enjoy vibrant flavors without compromising on heart-healthy nutrition. Packed with a colorful medley of crisp cucumbers, juicy cherry tomatoes, crunchy bell peppers, and tangy unsalted Kalamata olives, all tossed in a zesty lemon-olive oil dressing, this dish delivers a punch of Mediterranean flair in every bite. Creamy low-sodium hummus lines the pockets of wholesome whole-grain pita bread, making it an ideal choice for those looking to reduce sodium while savoring big, bold tastes. Finished with fresh parsley and mint for an herby touch, these stuffed pitas are ready in just 20 minutes, perfect for a quick lunch, meal prep, or on-the-go snacking. Try this easy, no-cook recipe and enjoy a healthy, flavorful twist on a classic Mediterranean favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Whole grain pita bread
- 1 cup Low sodium hummus
- 1 medium Cucumber
- 1.5 cups Cherry tomatoes
- 0.5 medium Red bell pepper
- 0.25 medium Red onion
- 0.5 cup Kalamata olives (unsalted)
- 0.5 cup Fresh parsley
- 2 tablespoons Lemon juice
- 1 tablespoon Extra-virgin olive oil
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh mint leaves
Instructions
Cut the pita breads in half to create pockets and set them aside.
Finely dice the cucumber, quarter the cherry tomatoes, and thinly slice the red bell pepper and red onion.
Chop the unsalted Kalamata olives and roughly chop the fresh parsley and mint leaves.
In a large mixing bowl, combine the cucumber, cherry tomatoes, red bell pepper, red onion, olives, parsley, and mint.
In a small bowl, whisk together the lemon juice, olive oil, and freshly ground black pepper to create the dressing.
Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
Open each pita pocket and spread approximately 2 tablespoons of low sodium hummus inside each pocket, ensuring even coverage.
Stuff the vegetable mixture into each pita pocket, pressing gently to pack it in without tearing the bread.
Serve immediately or wrap tightly in foil or a sandwich wrap for later consumption.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1511 mg | 66% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 18.6 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2408 mg | 51% | |
*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.
