Pita halves let you take a tangy, peppery, and sweet salad with you to work or a picnic. If you can’t find pea shoots, substitute mâche or torn butter lettuce.
Bring vinegar, ¼ cup water, and sugar to a boil. Remove from heat, and pour over onion slices in bowl. Let stand 15 minutes. Drain onion, and set aside. Reserve vinegar.
Meanwhile, bring medium saucepan of salted water to a boil. Add peas. When water returns to a boil, blanch 2 minutes. Drain, and rinse peas under cold water. Drain, and set aside in colander.
Whisk 3 Tbs. reserved onion-vinegar liquid with oil in large bowl. Add onions, peas, pea shoots, radishes, and sunflower seeds, and toss to coat.
Spread each pita half with 2 Tbs. cream cheese. Fill each with 1 heaping cup pea mixture.