California Veggie Pita Pockets

Servings 6 servings


  • 1/3 cup diced red onion
  • 1 small tomato diced
  • 1/3 cup shredded Romaine lettuce
  • 1 avocado peeled, pitted and sliced
  • 8 ounces garbanzo beans drained and rinsed or homemade
  • 2 tablespoons sunflower seeds optional
  • 2 tablespoons lime juice
  • 1 teaspoon dried dill
  • 2 tablespoons low fat plain yogurt
  • 1 teaspoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large whole wheat pita breads halved


  • In a medium bowl, combine first 5 ingredients (red onion through garbanzo beans) fold in sunflower seeds, if desired; set aside.
  • In a small bowl, whisk together lime juice, dill, yogurt, olive oil, salt and pepper; set aside.
  • Divide prepared veggie/bean mixture into equal portions and spoon into pita halves; top each with a bit of yogurt-dill dressing.


SERVING SUGGESTION: Buttered corn on the cob and a relish tray of carrot and celery sticks, grape tomatoes and whole black olives.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure beans are gluten free. Use gluten free pita bread.
NUTRITION: Per Serving: 262 Calories; 9g Fat; 9g Protein; 40g Carbohydrate; 7g Dietary Fiber; trace Cholesterol; 456mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat. Points: 7
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