One of the biggest confusions and dilemmas that one faces in life is not about your career or marriage; it is about what you should eat and what you should not. Half the city is worried about their increasing weight while the other half is worried about their lack of fitness. This is all because nobody eats right or sleeps on time, owing to our hectic schedules. But not anymore! It is high time that you start thinking about yourself and plan healthy meals. But often, healthy food is not delicious. And the problem further increases if you are a vegan. Options become limited and yet you want a meal that is rich in health and amazing in taste. That is why one of the best options that you have before you is a pita bread sandwich. Filling, tasty, and easy to make- this is a meal option that can really make your tummies and hearts happy.

All you have to do is first look for one of the best Souvlaki pita bread manufacturers and then get all the essentials you need to make the best vegan sandwich with these pitas. Stuffed with spiced chickpeas and sautéed veggies, this pita pocket recipe blends taste, flavour, and healthiness. It is prepared in advance and then kept in the refrigerator. It will again be needed to get reheated in the oven while you rush in the morning. Check out the recipe now.


  • 6 regular-sized pita bread which have to be halved

  • 1 diced medium-size onion,

  • 2 cored, seeded, & diced medium-sized red bell peppers

  • 6 cups of coarsely chopped, baby spinach,

  • 2 1/2 teaspoons of ground cumin

  • 2 teaspoons ground turmeric

  • 1 teaspoon garlic powder (no salt)

  • 1/4 cup coconut oil

  • 1 teaspoon kosher salt


  1. Take half of the chickpeas in a food processor until it breaks down and yet not pureed. Then keep it aside.

  2. Now heat the coconut oil in a large, high-sided skillet over medium heat until it starts shimmering. Now add the onions and start stirring it to coat it with the oil. Cook for 4 to 5 minutes until soft.

  3. Then, add the cumin, turmeric, garlic powder, bell papers, and salt and continue cooking it for another 4 minutes.

  4. After that, you can add the mashed and whole chickpeas, mix them thoroughly, and cook them until they soften for about 5 minutes more. Next, stir in the spinach and cook it for about 3 minutes till it wilts down.

  5. Now you can remove the pan from the heat.

If you want to serve these immediately, then you must divide the chickpea mixture between the pitas and fill each half with about three-quarters of 1 cup of the mixture. And if you are not serving it immediately, then let the mixture cool down. Wrap each pita in aluminium foil and refrigerate in the re-sealable plastic bags. Reheat them for about 20 to 30 minutes when you want to serve them.

So, if you are excited by this amazing and easy pita pocket recipe, quickly look for the right store from where you can buy good quality pita bread Melbourne.

Author bio: Ben Hill, a regular blogger on Souvlaki pita bread manufacturers, here writes on an easy to make, light and refreshing recipe with chickpeas, sautéed vegetables and pita bread Melbourne.

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