Garbanzo Bean Pitas Recipes

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.

MOROCCAN GARBANZO BEAN AND FETA PITAS

Moroccan Garbanzo Bean and Feta Pitas image

From an old Bon Appetit...and posted for ZWT #6. This makes a delicious summer lunch or light dinner. As an alternative eat it as a salad instead of stuffing the pitas. Serve with: Romaine salad and bowls of mixed green and black olives.

Provided by CaliforniaJan

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
1/3 cup white wine vinegar
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained (chickpeas)
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:

To make the vinaigrette, whisk together olive oil, white wine vinegar, and spices in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 20 minutes or up to several hours to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in additional 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.

Nutrition Facts : Calories 664.5, Fat 37.5, SaturatedFat 9.6, Cholesterol 33.4, Sodium 1069, Carbohydrate 66.3, Fiber 8, Sugar 5.7, Protein 17.6

GARBANZO BEANS CHICKPEA SALAD

Garbanzo Beans Chickpea Salad image

Loaded with garbanzo beans, fresh vegetables, and feta cheese, Chickpea Salad is a healthy dish packed with proteins.

Provided by Izzy

Time 5m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
salt and pepper or to taste
15 oz garbanzo beans (drained and rinsed)
1 cup arugula
1 cup cherry tomatoes (sliced)
1/2 cucumber (sliced)
1/2 medium red onion (thinly sliced)
1 avocado (sliced)
1/4 cup chopped cilantro
optional pomegranate

Steps:

In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
In a large bowl, mix together the rest of the ingredients.
Add the salad dressing. Toss to coat. Serve and enjoy!

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