Try these easy roasted veggie pita pockets for a Mediterranean-inspired vegetarian lunch that you can prep in a big batch for the week.Jump to Recipe
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A good pita pocket is like a good sandwich or wrap – it should be fresh, tasty, and satisfying to eat when your stomach starts rumbling around noon! So that’s exactly what this recipe for roasted veggie pita pockets is. Full of healthy veggies, quinoa, chickpeas, and fresh condiments like roasted red pepper hummus and tzatziki, these Mediterranean-inspired pita pockets are the vegetarian lunch you didn’t know you needed.
Mediterranean Veggie Pita Pocket Sandwich Ingredients
You’ll need the following ingredients to make Mediterranean roasted veggie pita pockets at home:
- Garbanzo beans
- 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
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 Roasted 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:
- 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.
- 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.
- 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.
- 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 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 roasted veggie pita pocket recipe and don’t forget to rate, comment, and share if you love it!
Love this recipe? You may enjoy these recipes, too:
- Vegetarian Mediterranean Rice Bowls
- Mediterranean Chicken & Rice
- Sweet Potato Black Bean Rice Bowl
- Southwest Chili Lime Salad with Chicken
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Roasted Veggie Pita Pockets
- 1 med zucchini squash sliced into quarter-inch thick triangles
- 1 med green bell pepper sliced thin
- ½ med red onion sliced
- 2 to 3 tsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp Turkish oregano
- 2 pinches sea salt
- ½ cup white quinoa
- ¾ cup water
- 15.5 oz canned garbanzo beans drained and rinsed
- 1 tsp lemon juice
- 4 6-inch whole wheat pita breads
- 4 tbsp roasted red pepper hummus
- Tzatziki for serving
- First, preheat the oven to 400 degrees F. Spread the zucchini, bell pepper, and onion onto the pan in a single layer and drizzle lightly with olive oil.
- In a small bowl, combine garlic powder, smoked paprika, and Turkish oregano. Then, sprinkle this evenly over the vegetables, then season with sea salt.
- Roast the veggies in the oven until tender, about 25 to 35 minutes.
- In the meantime, prepare the quinoa. Combine quinoa and water in a small saucepan and bring to a boil. Then reduce the heat, cover, and simmer for about 10 to 15 minutes, until all the water has been absorbed. Remove from heat and let steam, covered, for an additional 5 minutes.
- Next, fluff the quinoa and transfer it to a large mixing bowl. Stir in the chickpeas, roasted veggies, and lemon juice until evenly mixed. This will be your pita pocket filling.
- Finally, assemble the pita pockets. Slice each pita bread in half to make 2 semi-circle pita pockets per bread. Spread about 1 tbsp hummus on the inside of each pita pocket, then stuff with the roasted veggie filling. Serve with tzatziki for drizzling or dipping.