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Chopped Salad Pita Pockets


  • 1/2 cup Chickpeas (cooked)

  • 1/2 cup Cherry Tomatoes (sliced into quarters)

  • 1/8 Cucumber (chopped)

  • 1/8 tsp Sea Salt

  • 1/2 Whole Wheat Pita (halved)

  • 2 tbsps Unsweetened Coconut Yogurt


  1. In a bowl, combine the chickpeas, tomatoes, cucumber and salt. Adjust salt as needed.

  2. Gently open each pita half to create a pocket. Evenly spread a thin layer of yogurt inside each pita pocket.

  3. Stuff the pita pockets with the chickpea mixture. Enjoy!


  • Leftovers: Refrigerate the chickpea mixture in an airtight container for up to five days. Assemble the pita with yogurt just before serving.

  • Serving Size: Each serving equals one pita half stuffed with the chickpea mixture.

  • Gluten-Free: Use lettuce wraps, collard greens, brown rice tortillas or gluten-free flatbread instead.

  • More Flavor: Add lime juice, fresh herbs or spices.

  • Additional Toppings: Bell peppers, feta cheese, red onions and/or black olives.

  • No Chickpeas: Use marinated tofu, white beans, lentils, chicken breast or turkey instead.

1 serving

Total Time: 10 minutes


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