Green Goddess Stuffed Pitas
The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
If you’re craving all things green, these Green Goddess Stuffed Pitas fit the bill with the added bonus that they don’t require any cooking!
Featuring a combination of tender baby spinach and microgreens with the super crisp icicle lettuce from Great Lakes Growers, these pitas are crunchy, light, refreshing and nutritious. Any variety of lettuce will work in this recipe, so be sure to check out the many varieties of fresh, greenhouse grown greens from in Heinen’s Produce Department and mix-and-match to your taste.
These are also perfect for easy lunches and meal prep. Prepare the chickpea salad up to 4 days in advance and assemble the pitas just before serving. Serve with a simple side of fresh berries or melon.
Green Goddess Stuffed Pitas
- Prep time:
- 20min
- Total time:
- 20min
- Servings:
- 4
Ingredients
For the Chickpea Salad
- 2 cans Heinen’s organic chickpeas, drained and rinsed
- 1 organic celery rib, finely chopped
- 2 green onions, minced
- ⅓ cup vegan mayo
- 2 Tbsp. lemon juice
- 2 tsp. Dijon mustard
- Salt and pepper
For the Pitas
- 4 6-inch whole wheat pitas, halved
- ½ organic English cucumber, thinly sliced
- 1 avocado, sliced
- Great Lakes Growers Icicle lettuce
- 2 cups Heinen’s organic baby spinach
- Vigeo Gardens microgreens blend
Instructions
- In a food processor, pulse the chickpeas 10-20 times or until finely chopped, but not pureed (you want texture).
- Transfer the chickpeas to a medium-size bowl and fold in the remaining chickpea salad ingredients. Taste for seasoning and add additional lemon juice, if desired. Salt and pepper to taste.
- Spoon the chickpea salad into each pita half, spreading with the back of a spoon in an even layer. Top with the sliced cucumbers, avocado, Icicle lettuce, baby spinach and microgreens.
We are all about the Great Lakes Growers Greens. They are delicious! I really like how you have the ingredients added right here for purchase.