Chickpea Feta Pitas Recipes

CHICKPEA - FETA PITAS

Chickpea - Feta Pitas image

From Bon Appetit--this is a light luncheon/dinner. You can also eat this over mixed greens as a salad.

Provided by chia2160

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
1/3 cup white wine vinegar
1 (15 1/2 ounce) can drained and rinsed chickpeas
1 tablespoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1 1/2 cups chopped seeded tomatoes
1 1/2 cups chopped seeded cucumbers
1/2 cup chopped red onion
1 cup crumbled feta cheese
1/3 cup chopped parsley
4 pita bread, cut in halves
plain yogurt (to garnish)

Steps:

Whisk together oil, vinegar, spices.
Put chickpeas in a bowl, add some dressing to cover.
Meanwhile, chop vegetables and add to bowl.
Add feta and parsley.
Add remaining dressing.
Season to taste with salt and pepper if desired.
Fill pita halves and top with yogurt.

Nutrition Facts : Calories 668.3, Fat 37.6, SaturatedFat 9.7, Cholesterol 33.4, Sodium 1079.3, Carbohydrate 67.1, Fiber 7.9, Sugar 5.7, Protein 17.7

MOROCCAN GARBANZO BEAN AND FETA PITAS

Moroccan Garbanzo Bean and Feta Pitas image

If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and bowls of mixed green and black olives. Dessert: Purchased apricot tart.

Categories Sandwich Bean Cheese Dairy Tomato No-Cook Picnic Vegetarian Yogurt Lunch Feta Spice Cucumber Chickpea Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1/3 cup white wine vinegar
4 teaspoons Moroccan spice blend
1 15-ounce can garbanzo beans (chickpeas), drained
1 1/2 cups coarsely chopped seeded tomatoes
1 1/2 cups coarsely chopped seeded peeled cucumbers
1 cup coarsely crumbled feta cheese
1/2 cup chopped red onion
1/3 cup chopped fresh Italian parsley
4 whole pita bread rounds, halved crosswise
Plain yogurt

Steps:

Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

CHICKPEA SALAD PITAS

Chickpea Salad Pitas image

I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.

Provided by Brooke the Cook in

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) can chickpeas
1/2 cucumber, diced (peeled if you like)
1/2 red pepper, diced
1/2 red onion, finely chopped
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon fresh ground pepper
sea salt, to taste
lemon juice, to taste
2 -3 whole wheat pita bread, cut in half
red leaf lettuce

Steps:

Combine all ingredients except pita's and lettuce. Chill at least 20 minutes before serving to let flavors mingle.
Cut pita bread in half, line both side with a few lettuce leaves.
Just before serving, spoon chickpea mixture into lettuce lined pita's; topping with feta and baby tomatoes if desired (I think its good without it).

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