Moroccan Garbanzo Bean and Feta Pitas

Name: Moroccan Garbanzo Bean and Feta Pitas
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.5 cup olive oil; 0.333 cup apple cider vinegar; 1 tbsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp ground cinnamon; 0.25 tsp cayenne pepper; 1 can garbanzo beans (15 ounce); 1.5 cup coarsely chopped seeded tomatoes; 1.5 cup coarsely chopped seeded peeled cucumbers; 1 cup coarsely crumbled feta cheese; 0.5 cup chopped red onion; 0.333 cup chopped fresh Italian parsley; 4 whole pita bread rounds; plain yogurt

Chickpeas, crumbled feta cheese and pita bread rounds come together in this bread, seasoned with cumin and cinnamon and made without cooking. It's finished with dollop of yogurt.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · 30 min total
Difficulty: medium

1
To make the vinaigrette, whisk together olive oil, 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.
20 min
2
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.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.