Name: Mediterranean veggie sandwich
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 high-protein pita breads; 1 cup canned chickpeas, drained and rinsed; 1/4 cup feta cheese, crumbled; 1 1/2 tbsp canned ripe olives, sliced; 2.5 oz cucumber, diced; 1/2 cup cherry tomatoes, quartered; 1 1/2 tbsp red onion, thinly sliced; 0.5 oz arugula; 3 tbsp tzatziki; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 1 tsp dried oregano; 1/2 tsp black pepper

Nutrition

Per serving

555 calories

Protein: 31g; 20% of calories
Carbs: 66g; 44% of calories
Fat: 24g; 36% of calories

Instructions

Prep 15 min · Cook 0 min

Heat a 12-inch skillet over medium heat. Toast the pita for 1 minute, flip, and toast for 1 minute more until soft and warm. Slice the pita in half to create two pockets.
Place the diced cucumber and quartered tomatoes on a paper towel. Press gently to drain away excess moisture.
In a small bowl, lightly mash the chickpeas with a fork. Add the feta, olives, red onion, oregano, black pepper, lemon juice, and olive oil. Stir in the drained cucumber and tomatoes until well combined.
Spread the tzatziki inside both pita halves. Place a few arugula leaves in each pocket, then stuff with the chickpea and vegetable mixture, pressing down gently to fit.

Nutrition

Ingredients

Instructions

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