Easy Pita Lunch Ideas Recipe

These 4 easy pita recipes are great packed for healthy lunches! All are vegetarian - prep the components ahead of time for a fast, delicious midday meal.

There’s a category that’s seriously underrepresented on Love & Lemons: lunch. Lunch, for me, is the meal that happens in between all of these recipe posts. It’s usually a quick throw-together meal that utilizes a previous night’s dinner and/or an assortment of random on-hand ingredients… (ie. a half of an avocado, a few leaves of kale, leftover quinoa, an opened container of greek yogurt). I love a big lunch salad, but when I don’t have enough greens & things to make up a full meal, I take what I do have and put it in (or on) a pita.

I keep these Stonefire pitas on hand, usually in my freezer for easy access – they reheat and toast up perfectly. (And yes, they are sponsoring this post, but I’ve seriously been buying their pita and flatbread for years).

You’ll notice I haven’t included actual measurements in this ingredient list – since I’m usually “cooking” for one, my measurements are truly “a bit of this, a pinch of that.” Feel free to adapt & interchange things, using what you have. Everything here can be made ahead & stored for days in the fridge. It’s all pretty packable – just keep the pita separate and stuff it when you’re ready to eat. (A soggy pita would be a pity!)

For more lunch inspiration, check out this post that’s full of Healthy Lunch Ideas.

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Easy Pita Lunch Ideas

These 4 easy sandwich recipes are some of my go-to quick, healthy lunches. They're great for packing up and taking on the go, and with 4 options, your lunch rotation will never get boring.

Author: Jeanine Donofrio

Ingredients

Stonefire Pitas - Original or Whole Grain

1. Kale & Apple Salad with Avocado

Kale
Drizzle of olive oil
A bit of Dijon mustard
Squeezes of lemon
Apple slices
Avocado
Pine nuts
Salt & pepper

2. Smashed Avocado and Sunflower Seeds

Avocado
Squeeze of lemon
Sprinkle of sunflower seeds (or any seeds you like)
Salt & pepper

3. Red Pepper Hummus with Chickpeas & Feta

Red pepper hummus (recipe below)
A few chickpeas
Diced red onion
Feta
Pine nuts
Parsley
Red pepper flakes

Red pepper hummus (make in advance)

1¼ cups chickpeas
2 garlic cloves
1 jarred roasted red pepper (about ¼ cup worth)
Juice of ½ a lemon
1-2 tablespoons olive oil
1 tablespoon tahini
1-2 teaspoons dry harissa seasoning
Water, if necessary for consistency
Salt & pepper

4. Carrot & Quinoa Salad with Curry Yogurt

Leftover cooked quinoa
Dried currants
Olive oil
Squeezes of lime
A bit of cumin
Shaved carrot ribbons
A few salad greens
Greek yogurt
A bit of curry powder
Salt & pepper

Instructions

For the Kale & Apple Salad: Chop the kale. Massage the leaves with olive oil salt and pepper until the leaves are tender. Add a bit of dijon mustard and a good squeeze of lemon. Mix with diced avocado, sliced apples, and toasted pine nuts. Stuff in pita.
For the Smashed Avocado & Sunflower Seeds: Slice avocado and add a bit of lemon juice, salt & pepper. Use the back of a fork to mash it into the pita. Top with seeds.
For the Red Pepper Hummus with Chickpeas & Feta: Blend all hummus ingredients together, set aside. Drizzle pita with olive oil and grill on a grill pan. Slather with hummus and top with chickpeas, red onion, feta, pine nuts and parsley. Top with a few red pepper flakes.
For the Carrot & Quinoa Salad: Mix quinoa with olive oil, lime juice, cumin, currants, salt & pepper. Toss with carrot ribbons and watercress. Mix yogurt with lime, curry powder, and salt. Stuff salad in pita and top with a dollop of curry yogurt.

Notes

Some tips:
Keep your avocado un-sliced until you're ready to use it - and if you're storing a half-avocado, keep it in a plastic bag with part of a sliced onion to slow down the browning process.

Make a big batch of the quinoa salad, serve it with a protein for dinner and reuse the leftovers for lunch all week.

This post is sponsored by Stonefire, all opinions are our own. Thanks for supporting the sponsors that keep us cooking!