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.

Kale Salad Stuffed Pitas served on a white square plate on wood table.

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).

Kale Salad Stuffed Pitas served on a white square plate on wood table with glass of water.

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

Kale Salad Stuffed Pitas served on a white square plate on wood table.

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.

Kale Salad Stuffed Pitas served on a white square plate on wood table.

If you make these kale salad stuffed pitas, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Quick Lunch Idea: Kale Salad Stuffed Pitas


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

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. 


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
  • 12 Tablespoons hummus per pita

Instructions

  1. Toss together kale salad ingredients in a large bowl.
  2. Whisk together dressing ingredients in a small bowl.
  3. 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:

  1. 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.

  • Category: Lunch
  • Method: No Cook
  • Cuisine: American

Nutrition

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

I hope you all like this recipe as much as I do and be sure to let me know if you try it. Leave a comment here or take a picture and tag me on Instagram or Facebook. I LOVE it when you try my recipes. It literally makes my day.

Build Up Your Blog

I have one more thing to share with you all today! My good blog friend, Gina (The Fitnessista), has just released an ebook called Build Up Your Blog for $12. I’ve been reading over my copy and loving the way Gina presents the info. It’s like you’re sitting down over a cup of coffee and she’s giving you her best blogging tips (friend to friend).

build up your blog

It’s 70 pages of info — from blogging basics to building relationships with your readers, growing your blog, monetizing your blog and how to work with brands. Gina has been blogging for six years, her blog is very successful and she has so much great info to share! And I’m not just saying this because she’s my friend. 🙂

I get a ton of emails from folks with blog questions or advice on how to grow their blogs and this guide is what I’m going to recommend now. If you’re looking to take your blog to the next level, definitely check out Gina’s ebook. FYI — I’m helping to promote the ebook and both links above are affiliate links.

Have a lovely evening friends. I’m headed to Pure Barre and then hopefully picking up my computer from the Apple store. Hooray!!

This post may include affiliate links. Thank you for your support.

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    5 comments
    1. Alex @ Get Big, Go To Work
      September 19, 2014 AT 6:10 pm

      I just bought Gina’s e-book. I can’t wait to start reading it this weekend!

    2. Tori-Leigh
      September 19, 2014 AT 2:39 pm

      I love ezekial pitas and tortillas. My go to lunch lately is their sprouted tortilla with hummus, carrots, cucumber, spinach, tomato and a bit of cheddar! My husband will even enjoy them and he doesn’t like anything without meat!

    3. IHeartVegetables
      September 19, 2014 AT 11:53 am

      This looks delicious! I can’t get enough kale lately 🙂

    4. Ashley LaMar (@ashlilee)
      September 18, 2014 AT 11:22 pm

      I love these! We eat vegetarian and I’m always on the lookout for new recipes. These sound really good and really easy.

    5. Lauren @ The Bikini Experiment
      September 18, 2014 AT 9:25 pm

      Good luck with your computer! I remember you were having issues. Fingers crossed it all worked out.

      I ordered Gina’s book yesterday, and I think it is a total steal for $9. Such great and valuable information. You are spot on when you describe the tone as sitting down to have coffee and a chat with a friend. I am so glad I bought it! 🙂

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