On a sturdy cutting board, cut the pita pieces in half. Slowly pull each side apart to create a little pocket.
In each separate pocket, spread 1 tablespoon of hummus and sprinkle 1 tablespoon of feta cheese.
Fill the rest of the pocket with equal amounts carrot, cucumber, radishes, and sprouts.
Sprinkle sunflower seeds into the pocket.
For the sauce, mix the greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a medium sized bowl.
Serve the pitas with the greek yogurt sauce and fresh veggies on the side.
You can swap in any other kind of veggie if you do not prefer the ones listed.Some people like different levels of lemon and dill in their yogurt sauce, so start with the smaller level and adjust to your liking.This recipe was inspired by a recipe by Tosca Reno in the Eat-Clean Diet Cookbook 2. I swapped the yogurt cheese for Feta. I swapped the mushrooms for cucumbers. I swapped the deli sprouts for broccoli sprouts. I also added the greek yogurt dressing for dipping, as there was no dressing in Tosca’s recip