Feta Garbanzo Bean And Eggplant Pita Sandwiches Recipes

CHICKPEA SALAD SANDWICHES

Steps:

• For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
• For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.

FETA, GARBANZO BEAN, AND EGGPLANT PITA SANDWICHES

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper.
• Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.

MOROCCAN GARBANZO BEAN AND FETA PITAS

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.

FETA GARBANZO BEAN SALAD

Steps:

• Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

FETA, GARBANZO BEAN, AND EGGPLANT PITA SANDWICH

Steps:

• Heat oil in large nonstick skillet over medium high heat.
• Add eggplants and onions, saute until soft and beginning to brown.
• Stir in garbanzo beans, cumin, lemon juice, saute until heated through.
• If mixture seems dry, add garbanzo bean juice by tablepoonfuls.
• Stir in 3 tbsp mint and 3 tbsp feta cheese, season with salt and pepper.
• Cut pita breads in halves, spoon eggplant mixture into pita.
• Sprinkle with remaining mint and feta then serve.

GARBANZO BEAN SANDWICHES

Steps:

• Place beans, water, parsley, walnuts, onion and garlic in food processor or blender. Cover and process until smooth.
• Cut cucumber slices into fourths. Cut each pita bread in half to form 2 pockets; line with lettuce leaves. Spoon 2 tablespoons bean mixture into each pita half. Add tomato, cucumber and dressing.