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.
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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.
Recipe by Love and Lemons at https://www.loveandlemons.com/easy-pita-lunch-ideas/