Directions:
- Place the eggs in a small saucepan and cover with water by about 1 inch. Bring to a high simmer over medium-high heat and cook for 1 minute. Cover, remove from the heat and let sit 12 minutes. Drain the eggs and rinse under cold water, then peel and thinly slice.
- Meanwhile, cook the veggie burgers as the label directs. Whisk the yogurt, garlic, paprika, 2 tablespoons water, and salt to taste in a small bowl. In a large bowl, toss the arugula, roasted red peppers, cucumber, olive oil, mint, feta, and salt to taste.
- Cut 1 inch off the top of each pita to make an opening; stuff the pita strip inside the pita to reinforce the bottom. Stuff each pita with a veggie burger, some arugula salad and a few slices of hard-boiled egg. Drizzle with the yogurt dressing. Serve with pickles.
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.04 Kcal (1332 kJ) | ||
| Calories from fat | 92.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 16% | |
|---|---|---|---|
| Cholesterol | 102.82mg | 34% | |
| Sodium | 443.37mg | 18% | |
| Potassium | 304.28mg | 6% | |
| Total Carbs | 44.03g | 15% | |
| Sugars | 5.51g | 22% | |
| Dietary Fiber | 7.66g | 31% | |
| Protein | 16.88g | 34% | |
| Vitamin C | 51mg | 85% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 17.5mg | 97% | |
| Calcium | 185.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 77.45 Kcal (324 kJ) | ||
| Calories from fat | 22.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 16% | |
|---|---|---|---|
| Cholesterol | 25.04mg | 34% | |
| Sodium | 107.97mg | 18% | |
| Potassium | 74.1mg | 6% | |
| Total Carbs | 10.72g | 15% | |
| Sugars | 1.34g | 22% | |
| Dietary Fiber | 1.87g | 31% | |
| Protein | 4.11g | 34% | |
| Vitamin C | 12.4mg | 85% | |
| Iron | 4.3mg | 97% | |
| Calcium | 45.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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