Pita Sandwich Recipe Ideas for Gluten-Free, Vegan & Vegetarian Diets

This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. You can find the ingredients in this shopping list.

Pita sandwiches are endlessly versatile, making them a staple for anyone seeking quick, filling, and customizable meals. Whether you follow a vegan, vegetarian, or gluten-free lifestyle, you can tailor pita pockets with plant-based proteins, fresh vegetables, and dairy-free sauces that fit your needs while still tasting indulgent.

This recipe centers on chickpea patties—spiced, crispy, and protein-rich—that become the star of a vegan pita sandwich. Layered with crisp vegetables, creamy dairy-free yogurt sauce, and tucked inside warm pita bread (or gluten-free pita alternatives), they make a hearty lunch or dinner. Even better, the patties can be prepared ahead of time, making weekday meals stress-free.

Think of this recipe as a base: once you know how to make the patties and assemble the sandwich, you can riff with toppings, sauces, or different vegetables to create endless pita sandwich recipe ideas.

Classic Pita Sandwich Recipe

Recipe Details

Yield: 24 patties
Active Time: 15 minutes
Total Time: 20 minutes

Recipe Ingredients

For the Chickpea Patties

• 1 can chickpeas, mashed
• 1 cup packed almond flour
• 1/3 cup plus 2 tablespoons tahini
• 3 tablespoons soy sauce or coconut aminos
• 1 large onion, finely diced
• 2 carrots, peeled and finely diced
• 1 bunch parsley, chopped
• Juice of 2 lemons
• 1/2 teaspoon lemon zest
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne
• 1 tablespoon sumac (optional)

For the Sandwich

• Pita bread (Gluten-free pita if needed)
• 1 cup baby spinach or mixed greens
• 1 small cucumber, thinly sliced
• 1 tomato, sliced
• ¼ red onion, thinly sliced
• ½ cup dairy-free yogurt mixed with lemon juice and garlic powder (for quick sauce)
• Optional add-ons: olives, pickled vegetables, or hot sauce

Recipe Instructions

1. Make the patty mix: In a large bowl, combine almond flour, mashed chickpeas, tahini, soy sauce (or coconut aminos), onion, carrots, parsley, lemon juice, lemon zest, garlic powder, cumin, cinnamon, cayenne, and sumac (if using). Mix until well combined and cohesive.
2. Shape: Form the mixture into small patties (about 2 inches wide). You should get roughly 20–24 patties, depending on size.
3. Cook: Heat a slick of oil in a skillet over medium heat. Pan-fry patties in batches until browned and crisp, about 2 minutes per side. (Optional: transfer to a parchment-lined sheet and bake 5 minutes at 350°F to finish.)
4. Warm pitas: Gently warm pita breads in a dry skillet or toaster until flexible.
5. Assemble sandwiches: Open each pita, spread yogurt sauce inside, then stuff with 2 chickpea patties, baby spinach or mixed greens, tomato, red onion, and cucumber slices. Add more sauce to taste.
6. Serve: Enjoy immediately. Leftover patties keep well; re-crisp in a skillet or 350°F oven for a few minutes.

Homemade Pita Sandwich Variations & Tips

• Gluten-Free: Use certified gluten-free pita or swap with a collard green wrap for a bread-free option.
• Vegetarian Twist: Add crumbled feta or grilled halloumi cheese for extra richness (not vegan).
• Meal Prep: Make a batch of chickpea patties in advance and freeze; thaw and pan-sear before sandwich assembly.
• Flavor Change: Swap parsley for cilantro and add chili powder for a spicier profile, or stir dill into the yogurt sauce for a Mediterranean feel.