A good desk lunch needs to be quick to assemble and still worth looking forward to when noon arrives. These pita bowls pair cool, crunchy vegetables with chickpeas, feta, and a tangy yogurt dressing. They take about 15 minutes and make two servings.
Prep the Vegetables and Dressing
For the bowls, use 1 can (15 ounces) drained and rinsed chickpeas, 1 cup diced cucumber, 1 cup quartered cherry tomatoes, ¼ thinly sliced red onion, and ⅓ cup crumbled feta. For the dressing, stir together ⅓ cup plain Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, and ¼ teaspoon garlic powder. Add 1 to 2 tablespoons water until it’s easy to drizzle, then season with salt and black pepper to taste.
Toss and Build the Bowls
Divide the chickpeas, cucumber, tomatoes, and red onion between two bowls, then scatter the feta over the top. Drizzle with the lemon-yogurt dressing and toss gently so the vegetables stay crisp. Serve with two warmed pita breads, cut into wedges for scooping.
Pack It for Later
If lunch needs to travel, keep the dressing in a small separate container and add it just before eating. The chopped vegetables and chickpeas can be portioned into containers ahead of time, while the pita is best packed separately so it doesn’t soften. Save or print the simple ingredient amounts to make this an easy lunch to put together again.