{Vegetarian} Middle Eastern Pita Sandwich Recipe

Lemon, garlic and olive oil runs through my veins so it probably comes as no surprise when I tell you I could eat Middle Eastern/Lebanese/Syrian food every day of my life.

In fact, we eat a traditional Lebanese salad just about every evening with dinner.

Why buy salad dressing when you can use lemon juice,  garlic and olive oil?  Of course, that’s how my mom dresses salad and the lemon doesn’t fall far from the tree.

Speaking of lemon, garlic and olive oil – have you made my hummus yet? I’m confident Bobby Flay will receive a secret packet regarding our Hummus Throw Down any day now.

Today’s Middle Eastern Pita Sandwich is inspired by a local pita shop famous for their gyros and delicious toppings bar offering cucumber sauce, baba ghannoush, feta and more. Since they never give you enough hummus, I decided to create my own vegetarian version.

For extra flavor and nutrition, I added a little chopped fattoush-style tomato salad and a creamy cucumber yogurt mint sauce. Boom.

Your pita bread is waiting.

5.0 from 2 reviews

{Vegetarian} Middle Eastern Pita Sandwich Recipe

 

Author: Liz DellaCroce | The Lemon Bowl

Nutrition Information

• Serves: 1

• Serving size: 1 Sandwich
• Calories: 331

• Fat: 9 g
• Saturated fat: 1.8 g
• Unsaturated fat: 7.2 g
• Trans fat: 0
• Carbohydrates: 51.1 g
• Sugar: 10.3 g
• Sodium: 489 mg
• Fiber: 4.6 g
• Protein: 12.6 g
• Cholesterol: 3 mg

Recipe type: Vegetarian

Cuisine: Middle Eastern

Prep time:  10 mins

Total time:  10 mins

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Classic Middle Eastern salads are folded into a pita to create a delicious and portable vegetarian meal.

Ingredients

• 1 large pita
• 2 tablespoons hummus
• ½ cup diced tomatoes
• ½ cup diced cucumber
• 1 teaspoon za’atar
• 1 teaspooon olive oil
• 2 tablespoons lemon juice
• ½ cup plain low fat yogurt
• 1 teaspoon dried mint
• 1 clove garlic – grated
• salt and pepper to taste

Instructions

1. Lay pita flat and spread hummus along the middle leaving space at the edges.
2. In a small bowl, combine diced tomato with half of the cucumber (1/4 cup), za’tar, olive oil, half of the lemon juice (1 tablespooon) and salt/pepper to taste; spread on top of hummus in the pita.
3. To create cucumber yogurt sauce, combine remaining ¼ cup cucumber, yogurt, dried mint, garlic and remaining 1 tablespoon of lemon juice in a small bowl. Season with salt/pepper to taste then drizzle on top of the tomato salad.
4. Roll pita into a wrap and slice in half to serve.

Notes

Another option is to serve the salads on a big platter and use pita bread for dipping instead of creating a sandwich.

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