Greek Salad Pita
Perfect for a quick lunch or dinner, my greek salad pitas are the perfect way to eat healthy in a rush. The prep takes 10 minutes and can be saved in the fridge for meals throughout the week. This version is vegetarian, but easy to switch up: take out the feta for vegan or add chicken for a bit more.
One tomato, diced
1/4 cup sliced black olives
One red onion, Sliced
Two mini sweet orange peppers, Sliced
One half cucumber, Diced
Feta Cheese, in cubes
(option to add spinach or romaine lettuce)
1/2 cup extra virgin olive oil
1/2 cup red wine vinager
1 tablespoon dried oregano
2 cloves garlic, minced
juice from one lemon
one can of chickpeas, drained and washed
Juice from one lemon
4 cloves of garlic, minced/pressed
1/2 cup extra vigin olive oil, maybe more
salt and pepper
4 Pitas, I like Bfree foods
Toss salad ingredients together in large mixing bowl. If adding salad or lettuce, keep separate.
Prepare the dressing by combining all ingredients. Stir well. Dressing is available for immediate use, but for best flavor let marinate in fridge for at least 30 minutes.
In a blender or food processor, combine chickpeas, lemon juice, and most of olive oil. Continue to add more olive oil (potentially even more than 1/2 cup) until everything is blended smooth. Add remaining ingredients and blend until well mixed.
Using a sharp knife, cut along the top of the pita to create opening. Cook in a toaster or toaster oven for about 3 minutes, or until hot and just starting to brown. Spread hummus on the inside of the pita, fill with salad, and douse with dressing using a spoon.