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Kale Salad Stuffed Pitas served on a white square plate on wood table.
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5 from 2 votes

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. 
Prep Time15 minutes
Course: Lunch/Dinner
Cuisine: American
Servings: 4


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


  • 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


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


  • 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.


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.


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