Mediterranean food is my favorite cuisine. It stems from memories of gloriously long afternoons spent gossiping about the latest high school drama over huge Greek salads and pitas.

As soon as I was old enough to drive, I was heading to “the Greek place” every weekend with my three closest friends. We’d spend hours talking, giggling, and devouring salads. We’d douse our salads with extra red wine vinegar, which they kept in small bottles on the table, until our lips turned pink from the acidity.

I crave these classic Greek flavors often—crisp lettuce, fresh tomatoes and cucumbers, creamy feta cheese, and the bite of red onion. To answer these cravings, I make a simple weeknight meal that takes less than 20 minutes to throw together and doesn’t require any cooking. I fall back on it at least once a week, and I am always deeply satisfied when I do.

I combine chickpeas with cherry tomatoes, red onion, cucumber, feta, and arugula before mixing in tzatziki and stuffing everything into a pita pocket. With an extra drizzle of red wine vinegar, it takes me right back to “the Greek place.”