Sabich Vegetarian Pita Sandwich

This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie’s Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings.

Whether you enjoy your spring meals al fresco or simply turn to warm-weather dishes at the comfort of your own dining table, the season brings with it a perfect excuse to shake up your menu.

Be sure to check out the rest of our lunch recipes, too!

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Lighter fare is often the way to go as temperatures climb, but that doesn’t mean you have to settle for a regular sandwich or a boring salad.

Instead, enhance these springtime classics by rethinking tradition in tasty (yet easy) ways, like this Sabich recipe!

For another veggie friendly sandwich, try a vegan eggplant sandwich, too!

A special thanks to eazypeazymealz.com for this recipe.

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Sabich Recipe

Prep time: 20 minutes

Servings: 4

Ingredients for Vegetarian Pita Sandwich:

• 1 jar (16 ounces) Aunt Nellie’s Pickled Beets and Onions
• 1 medium eggplant
• 2 teaspoons salt, plus additional, to taste, divided
• 1 cup vegetable oil
• 4 hard-boiled eggs, sliced
• pepper, to taste
• 1 1/2 teaspoons za’atar, plus additional for serving, divided (optional)
• 1/2 teaspoon sumac, plus additional for serving, divided (optional)
• 1 cucumber, diced
• 3 Roma tomatoes, diced
• 1/3 cup fresh parsley, finely chopped
• 1/2 lemon, juice only
• 4 whole-grain pita breads with pockets
• 1/2 cup hummus
• 2 cups shredded red cabbage
• 1 medium green bell pepper, thinly sliced
• 1/4 cup Amba pickled mango sauce (optional)
• 1/4 cup tahini

Directions for Sabich Sandwich

Drain beets and onions; set aside. Or you can make your own pickled beets.

Wash eggplant. Slice into 3/8-inch-thick pieces. Place slices on cooling rack. Add 2 teaspoons salt to slices to draw out extra moisture. Let sit 10 minutes. Pat extra moisture off.

In large 14-inch skillet, heat vegetable oil over medium heat. Once oil is hot, place eggplant slices in oil; fry until browned, about 3 minutes per side, in batches of four pieces. Place on paper towel-lined plate to absorb additional oil.

Season hard-boiled egg slices with salt and pepper, to taste. Season with 1/2 teaspoon za’atar and sumac, if desired. Set aside.

To make salad: In medium bowl, combine cucumber, tomatoes, parsley, lemon juice and remaining za’atar. Set aside.

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Gently slice one end of each pita and open pocket. In microwave on high, heat pitas 10 seconds. Place equal amounts fried eggplant in each pita. Spread 2 tablespoons hummus in each pita. Gently layer one-fourth of egg slices, beets and onions, cabbage, Israeli salad and green peppers in each pita.

Drizzle each sabich with about 1 tablespoon amba sauce, if desired, and 1 tablespoon tahini. Season with additional salt and pepper or sumac and Za’atar, if desired.

Don’t miss out on our other family friendly recipes!