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’.

  • Yield about 8 servings


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.