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Greek pita sandwiches recipe
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Greek Pita Sandwiches Recipe

These easy Greek Pita Sandwiches are filled with crisp cucumber, cherry tomatoes, green bell pepper, red onion, chickpeas, and creamy feta, then finished with a refreshing homemade yogurt and dill sauce. Ready in just 15 minutes, they're a fresh and satisfying Mediterranean-inspired vegetarian meal.
Prep Time15 minutes
Total Time15 minutes
Course: Breakfast, Lunch, Main Course
Cuisine: Greece, Mediterranean
Keyword: cucumber, feta cheese, yogurt
Servings: 4
Calories: 430kcal

Ingredients

For the Pita Sandwiches

  • 4 whole wheat pita breads about 8 inches in diameter
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup cherry tomatoes halved
  • 1 green bell pepper diced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 3/4 cup crumbled feta cheese

For the Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 1 teaspoon fresh dill finely chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon white wine vinegar or to taste
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper to taste

Instructions

  • Prepare the vegetables. Wash and dry the cucumber, cherry tomatoes, and green bell pepper. Dice the cucumber and bell pepper, halve the cherry tomatoes, and thinly slice the red onion.
  • Prepare the chickpeas. Drain and rinse the chickpeas thoroughly. Allow them to drain well or gently pat them dry to remove excess moisture.
  • Make the filling. Add the cucumber, tomatoes, bell pepper, red onion, and chickpeas to a large bowl. Drizzle with the extra virgin olive oil and white wine vinegar. Season with kosher salt and freshly ground black pepper, then toss gently to combine.
  • Add the feta. Sprinkle the crumbled feta over the vegetable mixture and gently fold it in, being careful not to break it up too much.
  • Make the yogurt sauce. In a small bowl, combine the Greek yogurt, fresh dill, garlic powder, white wine vinegar, kosher salt, and black pepper. Stir until smooth and creamy. Taste and adjust the seasoning if necessary.
  • Warm the pita. Warm the pita breads briefly in a dry skillet, oven, or microwave until soft and pliable. Cut each pita in half if using pocket-style pita bread.
  • Fill the pita. Spoon the chickpea and vegetable mixture generously into each warm pita pocket.
  • Add the sauce. Spoon or drizzle the homemade yogurt sauce over the filling.
  • Serve. Serve the Greek Pita Sandwiches immediately while the pita is warm and the vegetables are still crisp.

Notes

  • Drain the chickpeas thoroughly to prevent the pita filling from becoming watery.
  • For the best texture, assemble the sandwiches immediately before serving.
  • If your tomatoes are especially juicy, remove some of the seeds and excess liquid.
  • Use thick Greek yogurt so the sauce doesn't become too runny.
  • Don't overfill the pita pockets, as they may split.
  • For extra Mediterranean flavor, add Kalamata olives, fresh parsley, oregano, spinach, or roasted red peppers.
  • For a meat version, replace the chickpeas with grilled chicken.
  • Store the filling and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days.