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Mediterranean Chopped Salad in Pitas

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This Mediterranean Chopped salad in Pitas recipe is simple, easy to make, and perfect to help you beat the heat. No cooking is required and ready in less than 20 minutes.

I love when I can make a recipe that not only tastes amazing but can also be made without turning the stove on.

This salad comes together quickly and is very filling thanks to the chickpeas and all the delicious veggies inside.

So let me show you how I make this.

How to Make Mediterranean Chopped Salads in Pitas

The one thing I love about this salad is that you can literally use any veggies you have on hand. I like this recipe because it also helps me clean out the fridge of any product that needs to be used up.

For this actual recipe, I used cucumber, lettuce, one can of drained chickpeas, avocado, diced tomatoes, feta cheese, dill, and red onion.

Then, we made a mint yogurt tahini dressing to go on top that made this chopped salad SING!

Once you get it all mixed up together, stuff it inside a pita pocket for a delicious and tasty dinner. If you want, you can toast up the pitas — which takes about 3-5 minutes. It allows them to get crispier and adds a little crunch to the salad.

This salad really tastes amazing and is a great way to get a dose of veggies in for sure.

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Yield: 8 servings

Mediterranean Chopped Salad in Pitas

Mediterranean Chopped Salad in Pitas

These simple and easy pitas stuffed with chopped salad is the perfect dinner to help you beat the heat.

Prep Time 5 minutes
Total Time 5 minutes


  • 6 pita pockets, toasted
  • 1 14.5 ounce can of chickpeas, drained
  • 1 cucumber, diced
  • 1/2 of a red onion, diced
  • 1 cup of chopped lettuce leaves
  • 1 avocado, diced
  • 1/2 cup of grape tomatoes, chopped
  • 2 tablespoons of dill, chopped
  • 1/2 cup of Kalamata olives chopped

For the dressing

  • 1/3 cup of greek yogurt
  • 1/4 cup of tahini
  • juice of 1/2 of a lemon
  • 1/2 teaspoon of chopped garlic
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • handful of mint
  • 2 tablespoons of olive oil


  1. Take all the chopped veggies and throw them in a bowl.
  2. Drain the can of chickpeas and drop them in also.
  3. In a blender, combine all the dressing ingredients and blend until everything is chopped and pureed.
  4. Pour the dressing over the veggies and mix well together.
  5. Stuff in pita pockets and enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 315Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 456mgCarbohydrates: 43gFiber: 4gSugar: 10gProtein: 7g

Did you make this recipe?

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Karen Havling

Sunday 13th of November 2022

I made this for the girls at work. They were eating it with pita chips and with a spoon. That's how much they loved it! I doubled the recipe and easily fed 10 people. I just noticed as I'm about to make it again - you don't have the chickpeas on the ingredient list.

Jennifer Sikora

Monday 14th of November 2022

Thank you! I will fix that :) I am so glad you liked it!

Ashley Marie Lecker

Saturday 16th of July 2022

The textures and flavors sound amazing! I would love this for lunch.

Teri Schuler

Tuesday 12th of July 2022

This salad in a pita looks amazing and sounds so good. This is the perfect dinner choice on a hot summer day!


Monday 11th of July 2022

This is a great one and our favorite too! The flavors of the salad and the yogurt dressing are spot on! YUM!

Liz @ Books n' Cooks

Monday 11th of July 2022

I'm excited to try this for lunch this summer - veggie-packed and meat-free!

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