1 whole wheat pita, sliced in half
1/4 cup hummus, baba ghanoush, bean dip, or other spread (see Recipe Note)
1/4 cup shredded carrots
Handful baby spinach
1/4 cup chickpeas
2 tablespoons crumbled feta cheese
2 teaspoons chopped sun-dried tomatoes
2 teaspoons chopped Kalamata olives
Salt and pepper to taste

Spread the dip inside each pita pocket. Divide the rest of the ingredients between the pockets. Eat immediately or pack into a container for lunch. Refrigerate if making more than 4 hours in advance of eating.

Recipe Notes

• For the dip, I used White Bean & Artichoke Dip from my meal plan this week. You could also use homemade hummus, baba ghanoush, or any other leftover dip.

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