Veggie-Stack Pita Pockets

Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.
  • Level: Easy
  • Total: 13 min
  • Prep: 10 min
  • Cook: 3 min
  • Yield: 4 servings
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Ingredients

1 (15-ounce) can chickpeas or white beans, rinsed and drained

1 to 2 tablespoons water

1/4 cup grated manchego or pecorino romano cheese

2 teaspoons freshly squeezed lemon juice

1 teaspoon kosher salt, plus more for seasoning

Pinch red pepper flakes

1/4 cup extra-virgin olive oil

Freshly ground black pepper

1/2 ripe Hass avocado, pitted and sliced

1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced

10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Directions

  1. Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
  2. Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

Cook’s Note

Remaining bean spread becomes a dip for vegetables or pita chips, or as another dimension layered in your child's favorite cold cut sandwich.

Chef's Salad

Greek Grilled Chicken and Vegetable Salad with Warm Pita Bread for Wrapping

Veggie Stack Pita Pockets