Vegan Pita Pockets

This is the perfect summer/autumn dish; light, fresh and punchy! It’s a fuss free meal that comes together really fast. Make it early in the day so that the vinaigrette has time to develop and mingle with the salad well be using for the filling.

To complete the dish, I usually just heat up a few store bought pita breads, but it’s just as good in a wrap or served with some fresh ciabatta bread. Saying that, this salad is bold enough to stand on its own if your looking to cut out those carbs. You might have realised I don’t like telling you guys what to do too much, so I’m giving you everything you need to recreate the dish, but I encourage you to make it your own, that’s always the fun part!

Vegan Pita Pockets (serves 4)

Salad Ingredients:

  • 2 cup boiling water
  • 1 sachet vegetable stock
  • 1/4 cup lentils
  • 1/4 cup pearl barley
  • Half a medium cucumber
  • 1 1/2 cups cherry tomatoes
  • 1 yellow or red pepper
  • 1 red onion
  • 1 packet JUICY sundried tomatoes
  • 12 olives pitted
  • 100 g packet slivered almonds, toasted
  • 1/3 cup basil
  • 1/3 cup mint
  • A few hand fulls of rocket

Vinaigrette :

  • 3 cloves finely diced garlic
  • 1 tbsp dried organum
  • 1/2 tbsp sugar
  • 2 tbsp red vinegar
  • 2 tbsp balsamic
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp grated lemon rind

Vinaigrette :

1.Combine all the ingredients in a jar with a tight fitting lid, and shake until well combined. Refrigerate and let flavours blend until needed.


  1. Start by combining the lentils with 2 cups of boiling water and the sachet vegetable stock. Bring to a boil and then cover, reduce to simmer, and cook until done, this takes about 30 minutes (we want them cooked, but still firm and not sloppy)
  2. Drain and set aside to cool, then stir in enough vinaigrette so the lentil and barley mixture is well moistened, about 2 tablespoons (save the rest to use on the salad.)
  3. Now lets get to chopping those veggies and herbs: Finely dice the red onion, basil and mint. Roughly dice all the rest of the vegetables into smaller bites!
  4. Combine the cooled barley and lentils with the veggies, olives and almonds and scatter over some rocket.Dress with the vinaigrette and toss thoroughly to combine.
  5. Fill pita bread, a wrap or simply enjoy as a salad, Serve cold or at room temperature

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Plant based living. Wife and momma to baby Bea, and our two dogs Suki and Tyson. Creating recipes and memories!

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