Spring Pita Sandwiches

These pitas are stuffed so full that half the filling ends up piled between the halves like a veggie-loaded open-face sandwich. That’s not a problem. That’s the whole vibe.

Every bite hits different: creamy avocado, earthy kidney beans, sharp cheddar, raw mushroom crunch, wispy alfalfa sprouts, and buttery cashews on top. A simple oil and vinegar drizzle ties everything together without masking any of the fresh flavors.

Zero cooking required. Ten minutes from fridge to face. Pack them for a picnic, bring them to work, or eat them standing over the kitchen counter on a busy weeknight.

Pro Tips

• Warm the pitas briefly in a dry skillet or toaster before stuffing. Warm pita is more pliable and less likely to crack.
• Drain the kidney beans well and give them a rinse. That canned bean liquid will make the pita soggy fast.
• Slice the avocado last to keep it from browning, or give it a squeeze of lemon juice if you’re prepping ahead.
• Swap the cheddar for crumbled feta or pepper jack to change the whole personality of the sandwich.