Our weekends seem to operate on one of two speeds.  Either they are blissfully slow and wide open or they are jam packed with plans, errands, and other things to be done.  More often than not, I would say it’s the latter.  In the midst of all the busy of course, we still need to eat.  Lately I have noticed that because we are preoccupied with so many other things, lunch (especially for the kids) is nearly always a sandwich and fruit.  Don’t get me wrong, I love a good sandwich – but the kind we throw together on the weekends are usually uninspired, repetitive and just blah.

Last weekend I had simply had enough of it.  I made a batch of wheat pita bread (using white whole wheat flour – loved them even more this way!) and then threw together a mix of crisp cucumber, juicy grape tomatoes, chickpeas and red onion.  I filled up the pita pockets, added a few spinach leaves and a spoonful of yogurt dill sauce, and crossed my fingers that it would be both delicious and satisfying.  I was so happy to hear Caroline say moments later, “Mommy, this is delicious!” followed by, “Can I have seconds?” from Andrew.  And just as well as this makes a great lunch, it is also a lifesaver of a snack to have on hand when, perhaps, you come home from work ravenous and have a while to go before dinner is on the table.  Just sayin’.


For the filling:

  • 1½ cups chickpeas, rinsed and drained
  • 1 medium cucumber, seeded and chopped
  • 2 cups grape tomatoes, halved or quartered
  • 1/3 cup finely chopped red onion
  • Salt and pepper, to taste

For the yogurt sauce: 

  • 1 cup greek yogurt
  • 1 tbsp. minced fresh dill
  • 1 tbsp. freshly squeezed lemon juice
  • 1 tsp. white wine vinegar
  • 2 cloves garlic, minced or pressed

Pita bread, for serving

  • Salt and pepper, to taste


  • 01

    To make the filling, combine the chickpeas, cucumber, tomatoes, and red onion in a medium bowl.  Season to taste with salt and pepper.  Mix gently until evenly combined.

  • 02

    To make the yogurt sauce, combine the greek yogurt, dill, lemon juice, vinegar, and garlic in a small bowl. Season to taste with salt and pepper.

  • 03

    To serve, halve the pita bread. Fill each pocket with the chickpea-veggie mixture and top with the yogurt dill sauce as desired.

  • Sarah Toasty

    What a great lunch for a crazy day, crispy and tangy and full of protein! I’m always looking for good yogurt sauces so I don’t get yelled at for only using a scoop or two for smoothies, thanks for sharing!

  • Lauren Ochoa

    Don’t get me wrong…I love your dessert posts. But this past week you have outdone yourself with great lunch and dinner ideas that I can have on the table without too much fuss…I have already made the quinoa with roasted veg and I made the white bean chili last night. This one will be going on the list for next week stat! Your blog is the cure for stale meal plans!

  • Bryn Broussard

    Did you sub the white whole wheat for all of the flour in the original recipe (including bread flour)? Thanks!

  • I feel like this is MADE by the homemade pita. All that fresh bread/veggie flavor in every bite…definitely can’t beat that.

  • annieseats

    Well, thank you dear! Very glad you’ve been enjoying things lately :)

  • annieseats

    I subbed it only for the wheat flour but did still use bread flour for the other half. I prefer that for the best texture.

  • Warm Vanilla Sugar

    This looks soooooo good!!! Such a nice recipe!

  • sansuey

    I love this recipe and so does my daughter. The filling is also good wrapped in lavosh.

  • Casie Madsen

    I made this for my 3 year old and I for lunch today. It was a hit! She’s not always a big fan of fresh things, so this will be a go to for us, now that I know she likes it! (And I do too!) Thanks!

  • cloutiercaro

    I can’t get enough of your recipes. Love this one!

  • annieseats

    Love to hear that! Glad it was a hit :)

  • I was just staring at a can of chickpeas and wondering what do to with them today…..

  • Abbie E

    These pitas look so yummy and healthy. I love pretty much anything stuffed inside a pita – and they’re so fun to make, aren’t they?
    Pinning this!

  • Meg

    Made these today. So tasty! Definitely a healthy lunch that packs a punch of flavor. I forgot to grab greek yogurt at the store and didn’t have time to strain my own, so I used plain yogurt. While it is definitely a thinner sauce, it still has tons of flavor. So for anyone wondering if that’s a possible substitution, it is.

    Great job developing this recipe, Annie! Another success!