Quick Lunch Idea: Kale Salad Stuffed Pitas

These vegan kale salad stuffed pitas with hummus and sliced cucumbers make for an easy (meal prep friendly!), light lunch. Plus, they’re packed with fiber and plant-based protein. 

Being prepared is the key to success, especially when it comes to healthy eating. I preach this to my health coaching clients all the time, but I’m going to be honest with you  — sometimes I’m really good about meal planning and prepping ingredients in advance, other times not so much. Most of the time it’s fine since I work from home and can quickly whip up something healthy but I’m trying to be better about it because it really does make meal time so easy throughout the week.

This week was one of those weeks that I was totally on top of things. On Sunday I made a batch of grilled teriyaki chicken, cooked a pot of lentils, roasted some butternut squash, and made a lemon kale salad with edamame. I’ve been doing quick salads with the lentils, chicken and butternut squash, but one of my favorite meals this week has been these kale salad stuffed pitas.

I think I’ve mentioned this before, but I’m in love with the Food for Life Ezekiel pitas. I found them in the bread section at our local organic market and at Whole Foods in the freezer section. I kind of like buying the frozen version because 1.) they last longer and 2.) they’re super easy to defrost (just take the pita out to thaw in the morning to use later or pop it into the microwave for about 25 seconds if you want to use it right away).

To make this little combo all you need is a pita pocket, hummus, cucumbers and the kale salad. Easy!

I stuffed the pita pockets right before eating but if I were packing a lunch, I’d probably bring all the components separately and stuff the pitas right before lunch so that they don’t get soggy. Although, I actually made up a pita to take blog photos one afternoon, put it in a storage container overnight and ate it for lunch the next day. Yes, the pita got a little soft, but it was still tasty so if you want to completely prep the pitas and pack them up, you totally can!

I do highly recommend making the kale salad in advance. This way the kale will have time soften and marinate in the dressing, making it extra tender and flavorful.

Quick Lunch Idea: Kale Salad Stuffed Pitas

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These vegan kale salad stuffed pitas with hummus and sliced cucumbers make for an easy (meal prep friendly!), light lunch. Plus, they’re packed with fiber and plant-based protein. 

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Prep Time 15 minutes

Servings 4

Ingredients

Kale Salad

• 1 bunch of kale, rinsed, de-stemmed and thinly sliced
• 2 medium carrots, shredded
• 1/2 cup cooked and cooled quinoa
• 2 cups shelled cooked and cooled edamame

Dressing

• juice and zest of one lemon
• 2 Tablespoons maple syrup
• 1 Tablespoons dijon mustard
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 2 Tablespoons olive oil
• sea salt and ground pepper, to taste

Pitas

• 4 Ezekiel pitas, cut in half
• thin cucumber slices
• 1-2 Tablespoons hummus per pita

Instructions

 

• Toss together kale salad ingredients in a large bowl.
• Whisk together dressing ingredients in a small bowl.
• Pour dressing over kale salad mixture and stir well to combine or use your hands to massage the dressing into the kale.

To make the pitas:

• Spread a little hummus inside each pita half, stuff with kale salad and cucumber slices, and serve.

Notes

You should have enough kale salad to make 4 stuffed pitas. If you’re only making one or two, just save the leftover kale salad to serve at another time.

Nutrition

Serving: 1pita Calories: 435kcal Carbohydrates: 73g Protein: 25g Fat: 15g Fiber: 13g Sugar: 10g

Author: Brittany Mullins

Course: Lunch/Dinner

Cuisine: American

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