Easy Pita Lunch Ideas

These 4 easy pita recipes are great packed for healthy lunches! All are vegetarian - prep the components ahead of time for a fast, delicious midday meal.

make-ahead / vegetarian / lunch

There’s a category that’s seriously underrepresented on Love & Lemons: lunch. Lunch, for me, is the meal that happens in between all of these recipe posts. It’s usually a quick throw-together meal that utilizes a previous night’s dinner and/or an assortment of random on-hand ingredients… (ie. a half of an avocado, a few leaves of kale, leftover quinoa, an opened container of greek yogurt). I love a big lunch salad, but when I don’t have enough greens & things to make up a full meal, I take what I do have and put it in (or on) a pita.

I keep these Stonefire pitas on hand, usually in my freezer for easy access – they reheat and toast up perfectly. (And yes, they are sponsoring this post, but I’ve seriously been buying their pita and flatbread for years).

You’ll notice I haven’t included actual measurements in this ingredient list – since I’m usually “cooking” for one, my measurements are truly “a bit of this, a pinch of that.” Feel free to adapt & interchange things, using what you have. Everything here can be made ahead & stored for days in the fridge. It’s all pretty packable – just keep the pita separate and stuff it when you’re ready to eat. (A soggy pita would be a pity!)

For more lunch inspiration, check out this post that’s full of Healthy Lunch Ideas.

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Easy Pita Lunch Ideas

  PrintThese 4 easy sandwich recipes are some of my go-to quick, healthy lunches. They're great for packing up and taking on the go, and with 4 options, your lunch rotation will never get boring.Author: Jeanine DonofrioIngredients

• Stonefire Pitas - Original or Whole Grain

1. Kale & Apple Salad with Avocado

• Kale
• Drizzle of olive oil
• A bit of Dijon mustard
• Squeezes of lemon
• Apple slices
• Avocado
• Pine nuts
• Salt & pepper

2. Smashed Avocado and Sunflower Seeds

• Avocado
• Squeeze of lemon
• Sprinkle of sunflower seeds (or any seeds you like)
• Salt & pepper

3. Red Pepper Hummus with Chickpeas & Feta

• Red pepper hummus (recipe below)
• A few chickpeas
• Diced red onion
• Feta
• Pine nuts
• Parsley
• Red pepper flakes

Red pepper hummus (make in advance)

• 1¼ cups chickpeas
• 2 garlic cloves
• 1 jarred roasted red pepper (about ¼ cup worth)
• Juice of ½ a lemon
• 1-2 tablespoons olive oil
• 1 tablespoon tahini
• 1-2 teaspoons dry harissa seasoning
• Water, if necessary for consistency
• Salt & pepper

4. Carrot & Quinoa Salad with Curry Yogurt

• Leftover cooked quinoa
• Dried currants
• Olive oil
• Squeezes of lime
• A bit of cumin
• Shaved carrot ribbons
• A few salad greens
• Greek yogurt
• A bit of curry powder
• Salt & pepper

Instructions

For the Kale & Apple Salad: Chop the kale. Massage the leaves with olive oil salt and pepper until the leaves are tender. Add a bit of dijon mustard and a good squeeze of lemon. Mix with diced avocado, sliced apples, and toasted pine nuts. Stuff in pita.

For the Smashed Avocado & Sunflower Seeds: Slice avocado and add a bit of lemon juice, salt & pepper. Use the back of a fork to mash it into the pita. Top with seeds.

For the Red Pepper Hummus with Chickpeas & Feta: Blend all hummus ingredients together, set aside. Drizzle pita with olive oil and grill on a grill pan. Slather with hummus and top with chickpeas, red onion, feta, pine nuts and parsley. Top with a few red pepper flakes.

For the Carrot & Quinoa Salad: Mix quinoa with olive oil, lime juice, cumin, currants, salt & pepper. Toss with carrot ribbons and watercress. Mix yogurt with lime, curry powder, and salt. Stuff salad in pita and top with a dollop of curry yogurt.

NotesSome tips:
Keep your avocado un-sliced until you're ready to use it - and if you're storing a half-avocado, keep it in a plastic bag with part of a sliced onion to slow down the browning process.

Make a big batch of the quinoa salad, serve it with a protein for dinner and reuse the leftovers for lunch all week.

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This post is sponsored by Stonefire, all opinions are our own. Thanks for supporting the sponsors that keep us cooking!

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