Mediterranean Veggie Pita Sandwich

Name: Mediterranean Veggie Pita Sandwich
Total time: 10 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1 whole wheat pita; 1/4 cup hummus; 1/4 cucumber, sliced; 1/2 bell pepper, sliced; 1/4 cup cherry tomatoes, halved; 1/4 cup spinach leaves; 2 tablespoons crumbled feta cheese; 1 teaspoon olive oil; Salt and pepper to taste

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10 minTotal time

easyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

whole wheat pita A regular wheat pita of similar size
hummus A similar amount of baba ganoush
feta cheese An equal amount of crumbled goat cheese
spinach leaves An equal amount of tender arugula

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein11 g

Carbohydrates43 g

Fat12 g

Fiber 8 g · Sugar 7 g · Sodium 720 mg

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This delightful Mediterranean Veggie Pita Sandwich is bursting with fresh flavors and vibrant colors. Packed with crunchy vegetables, creamy hummus, and tangy feta cheese, it's a healthy and satisfying meal perfect for lunch or a light dinner.

Sandwich Mediterranean

Steps

Cut the whole wheat pita in half to create pockets.
Spread 1/4 cup of hummus inside each pita half.
Layer the cucumber slices, bell pepper slices, cherry tomatoes, and spinach leaves into each pita pocket.
Sprinkle crumbled feta cheese over the top of the veggies.
Drizzle with olive oil and season with salt and pepper to taste.
Serve immediately and enjoy your fresh Mediterranean sandwich!

Tips for Mediterranean Veggie Pita Sandwich

Choose a pita with a flexible texture; dry or brittle pockets are more likely to split.
Keep the vegetables well drained so their moisture does not make the pita soggy.
For the best crunch, assemble just before serving rather than letting the filled pita sit.

Drink pairing

A crisp, dry rosé
Its bright, refreshing character complements the crunchy vegetables, creamy hummus, and tangy feta.

0% option: Sparkling water with lemon

Storage

For best texture, store leftover vegetables and hummus separately from the pita, covered in the refrigerator, and assemble within 3–4 days. Refrigerate any assembled leftovers within 2 hours and eat within 3–4 days; the pita may soften.