Moroccan Garbanzo Bean And Feta Pitas Recipes
MOROCCAN GARBANZO BEAN AND FETA PITAS
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
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
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
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
FETA GARBANZO BEAN SALAD
This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.
Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
BEEF AND FETA PITAS
Make and share this Beef and Feta Pitas recipe from Food.com.
Provided by queenbeatrice
Categories One Dish Meal
Time 20m
Yield 4 Pitas, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook beef, onion, garlic, oregano and ¼ tsp salt over medium-high heat 5 to 7 minutes, until beef is thoroughly cooked; drain.
- Meanwhile, mix cucumber, tomato, yogurt, dill and remaining salt.
- Mix olives in with beef.
- Spoon one quarter of the beef mixture onto half a pita.
- Top each with a spoonful of yogurt mixture and Feta.
- Fold pita in half and serve with remaining yogurt sauce.
Nutrition Facts : Calories 526.5, Fat 24.7, SaturatedFat 11, Cholesterol 101.8, Sodium 1000.4, Carbohydrate 42.5, Fiber 2.4, Sugar 6.4, Protein 32.1
MOROCCAN GARBANZO BEANS WITH RAISINS
Enjoy these wonderful garbanzo beans with raisins that can be served over rice - ready in just 20 minutes that's perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Cook rice in water as directed on package.
- Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except garbanzo beans.
- Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until squash is tender. Stir in beans; heat thoroughly. Serve over rice.
Nutrition Facts : Calories 470, Carbohydrate 88 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 11 g, TransFat 0 g
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