Moroccan Garbanzo Bean and Feta Pitas

Moroccan Garbanzo Bean and Feta Pitas

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2 tbsp olive oil
1 tbsp evoo
3 tbsp white wine vinegar
1 tbsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper 1 15-ounce can garbanzo beans (chickpeas), drained
1 1/2 cups cherry or grape tomatoes, halved (or quartered if large)
1 1/2 cups cucumbers, peeled, seeded and coarsely chopped
1 cup feta cheese, coarsely crumbled
1/2 cup chopped red onion
1/3 cup chopped fresh Italian parsley
4 whole wheat pita bread rounds, halved crosswise
Greek yogurt


Whisk together olive oil, white wine vinegar, and spices in a mixing bowl. Add drained chickpeas. Let stand 20 minutes to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to chickpeas.  Season chickpea-mixture to taste with s&p.  Add a dollop into the bottom of each pita and fill pita halves with chickpea mixture.  Top with an additional dollop of yogurt.