For me, going outside this summer without a significant water source near by is a hazard. Picture chubby fingers, swollen ankles and the sound of the big bad wolf huffing and puffing. Ok, I’m being dramatic, but I certainly don’t want to be in a hot kitchen cooking up something warm for dinner, or any other meal. It’s hard to follow after our famous Panzanella, but we’ve kept this recipe quick and easy and you’ll love it just as much.
This is great as a packed lunch, to take on a road trip, on the plane, to picnics or the pool. Keep the pita and salad separate, and just fill them up when you are ready to chow down.
The first time I made these with the left over ingredients in my fridge and pantry, I used black beans and corn, and threw in tomatoes as well.
This time I thought I’d just use my favorite tofu (Organic backed tofu from Trader Joe’s) as we already had a Fiesta Bean Dip with corn and beans. But as you can see, you really can’t go wrong with the filling here. Whatever works for you. The key though is the vegan mayonnaise and hummus. Check out the recipe below.
No-Cook Pita Pockets
- 5 small Lettuce leaves shredded
- 2 sprigs Cilantro diced (I cut them up with scissors)
- 1/4 Red onion diced
- 1/2 Cucumber diced
- 1 Avocado cubed (Not pictured, I couldn't find a ripe one!)
- 1-2 Tbsp Hemp seeds
- 1 packet Organic baked tofu cubed (Trader Joe's)
- 3-4 Tbsp Vegan Mayonnaise (Harris Teeter carries Hellman's vegan dressing and sandwich spread)
- 4-6 tsp Hummus (I used classic)
- 1 packet Pita pockets
- Salt and pepper to taste
- Shred, dice, and cube all the ingredients into a big glass bowl. Add the vegan mayonnaise and mix together. Season with salt and pepper to taste.
- Cut the pockets in half (if they come in circles). Line the pockets with a teaspoon of hummus and fill them with the salad above. Enjoy!
As always, we’d love to hear from you!
Have a great Wednesday,