Its my favorite lunch.
Simply Recipes / Julie and Amy Luxemberg
Mediterranean food is my favorite cuisine.
Wed spend hours talking, giggling, and devouring salads.
Simply Recipes / Julie and Amy Luxemberg
With an extra drizzle of red wine vinegar, it takes me right back to the Greek place.
Its affordable and so flavorful with bits of cucumber, fresh lemon juice, dill, and garlic.
It also happens to be dairy-free.
Simply Recipes / Julie and Amy Luxemberg
Shake, then pour it over the chickpea mixture.
If desired, heat the pita pockets in the microwave or toaster oven for a few minutes until warm.
Cut them in half and fill each side with the chickpea mixture.
Simply Recipes / Julie and Amy Luxemberg
Store any leftover filling in the fridge for 3 to 4 days.
Everything holds up well in the thick pita pockets!
Add vinegary elements like kalamata olives, pepperoncini slices, or capers.
Sometimes Ill add chopped artichoke hearts and sun-dried tomatoes.
