The Lemon Bowl®

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Vegetarian Middle Eastern Pita Sandwich

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

Vegetarian Middle Eastern Pita Sandwich

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.

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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 from 2 votes
Vegetarian Middle Eastern Pita Sandwich
Print
Vegetarian Middle Eastern Pita Sandwich
Prep Time
10 mins
Total Time
10 mins
 
Classic Middle Eastern salads are folded into a pita to create a delicious and portable vegetarian meal.
Course: Vegetarian
Cuisine: Lebanese
Servings: 1
Calories: 331 kcal
Author: Liz DellaCroce
Ingredients
  • 1 large pita
  • 2 tablespoons hummus
  • 1/2 cup diced tomatoes
  • 1/2 cup diced cucumber
  • 1 teaspoon za'atar
  • 1 teaspooon olive oil
  • 2 tablespoons lemon juice
  • 1/2 cup plain low fat yogurt
  • 1 teaspoon dried mint
  • 1 clove garlic grated
  • salt and pepper to taste
US Measurements - Convert to Metric
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 1/4 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.
Recipe Notes

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

Nutrition Facts
Vegetarian Middle Eastern Pita Sandwich
Amount Per Serving
Calories 331 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1.8g 9%
Polyunsaturated Fat 7.2g
Cholesterol 3mg 1%
Sodium 489mg 20%
Total Carbohydrates 51.1g 17%
Dietary Fiber 4.6g 18%
Sugars 10.3g
Protein 12.6g 25%
* Percent Daily Values are based on a 2000 calorie diet.

Photography by Alejandro Photography // Recipe by The Lemon Bowl

Check out my Pinterest board to see more Lebanese recipes!

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Reader Interactions

Comments

  1. I just wanted to tell you how much I just LOVE your website, your recipes and how you write about your dishes. You certainly have a way of really pumping me up to cook!!
    THANK YOU!

    Reply

  2. Pretty nice post. I just stumbled upon your blog and wished to mention that I’ve really enjoyed surfing around your blog posts. After all I’ll be subscribing for your rss feed and I am hoping you write once more soon!

    Reply

    • So glad you found my blog!! Glad you’re enjoying my blog posts. Are you getting my daily feeds? I post 3 new recipes a week but I know Feedly has been having issues so I just want to make sure you’re not subscribed on there. Let me know!!

      Reply

  10. We love Sami’s, too. When we get to Eastown, we can never decide between Yesterdog and Sami’s! But your version will be much healthier for me :)

    Reply

  12. Oh, man…I’m sorry I ate lunch already! This sandwich looks so delicious!!! I have found the Udi’s gluten-free pizza crust makes a great sub for pizza, so I will be making this soon for sure!

    Reply

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