Veggie Pita Pockets

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Try these easy roasted veggie pita pockets for a Mediterranean-inspired vegetarian lunch that you can prep in a big batch for the week.

Mediterranean Veggie Pita Pocket Sandwich Ingredients

You’ll need the following ingredients to make Mediterranean roasted veggie pita pockets at home:

• Quinoa
• Garbanzo beans
• Zucchini
• Green bell pepper
• Red onion
• Olive oil
• Seasoning blend – garlic powder, smoked paprika, Turkish oregano, salt
• Lemon juice
• Whole wheat pita bread
• Roasted red pepper hummus
• Tzatziki

We recommend using white quinoa for this recipe for its fluffy texture and relatively plain flavor, as opposed to red or black quinoa. It’s the perfect canvas for absorbing the flavors of the roasted veggies and seasonings in this vegetarian pita pocket recipe.

You can easily fill these pita pockets with your favorite veggies, although we recommend sticking to a Mediterranean flavor profile with the seasoning blend in our recipe. Different kinds of summer squash, eggplant, and cucumber would all work well in place of the zucchini if you’d like to switch things up!

How To Make Mediterranean Veggie Pita Pockets

It’s easy to make these delicious roasted veggie pita pockets for lunch, dinner, or meal prep! All you have to do is roast the veggies, steam the quinoa, mix together the pita pocket filling, and assemble:

1. Roast the veggies. Preheat the oven to 400 degrees F and spread the veggies out into a single layer on a large sheet pan. Drizzle lightly with olive oil, sprinkle with seasonings, and roast for 30 minutes or until tender.
2. Steam the quinoa. Combine quinoa and water in a saucepan, bring to a boil, then cover, reduce the heat, and simmer for about 15 minutes. Once the water has been absorbed, remove from heat and let steam, covered, for 5 more minutes.
3. Make the pita pocket filling. Fluff the quinoa and transfer it to a large mixing bowl. Add garbanzo beans, roasted veggies, and lemon juice and stir to combine.
4. Assemble the pita pocket sandwiches. Cut the pita breads in half to create semicircular pockets. Spread roasted red pepper hummus on the inside of each pocket, stuff with the roasted veggie and quinoa filling, and serve with tzatziki for drizzling or dipping as you eat.

Storing Vegetarian Pita Pocket Fillings

If you have leftovers or plan to meal prep a big batch of these pita pockets for easy lunches, you can store the filling in an air-tight container in the fridge for up to 5 days. 

These veggie pita pockets taste just as good with the filling cold as they do when the filling is fresh and hot. But you can easily reheat the filling in the microwave for about 30 seconds to 1 minute before adding it to your pita pocket, if you’d like to eat it warm. Either way, don’t forget the hummus and tzatziki!

Why You’ll Love This Recipe

These simple roasted veggie Mediterranean pita pockets are packed full of nutritious ingredients like quinoa, vegetables, chickpeas, hummus, and tzatziki for an easy and healthy lunch. They’re super satisfying and will leave you feeling full until dinnertime. And the best part is, all it takes to make them is roasting some veggies and steaming the quinoa! Basically hands-free cooking, which is sometimes the best kind of cooking 🙂

Try our Mediterranean pita pocket recipe and don’t forget to rate, comment, and share if you love it!