Recipe by CaliforniaJan
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.
Top Review by Dr. Jenny
This made for a very flavorful, tasty lunch. I made this recipe exactly as written. I think next time, I would cut back a little on the oil, as I ended up draining a bit of it out at the end. I particularly enjoyed the dollop of Greek yogurt. Don't skip it. I'm looking forward to my leftovers. Made for Photo Tag June 2013.
- 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
Directions See How It's Made
- 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.