Feta Garbanzo Bean And Eggplant Pita Sandwich Recipes

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MOROCCAN GARBANZO BEAN AND FETA PITAS



Moroccan Garbanzo Bean and Feta Pitas image

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

1/2 cup olive oil
1/3 cup white wine vinegar
4 teaspoons Moroccan spice blend
1 15-ounce can garbanzo beans (chickpeas), drained
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

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, AND EGGPLANT PITA SANDWICHES



Feta, Garbanzo Bean, and Eggplant Pita Sandwiches image

Categories     Bean     Cheese     Vegetable     Sauté     Low Fat     Vegetarian     Quick & Easy     Back to School     Feta     Mint     Eggplant     Chickpea     Bon Appétit

Yield Makes 6 halves

Number Of Ingredients 9

2 tablespoons olive oil
1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
1 1/2 cups chopped onions
1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved
1 tablespoon ground cumin
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh mint, divided
5 tablespoons crumbled feta cheese, divided
3 pita bread rounds, warmed in oven or toasted

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 EGGPLANT WITH GARBANZO BEANS



Moroccan Eggplant With Garbanzo Beans image

This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market. From The World's Healthiest Foods website.

Provided by wirkwoman1

Categories     Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable broth
1 large onion, sliced thin
5 garlic cloves, pressed
1 medium red bell pepper, cut in 1-inch squares
1 medium eggplant, cubed
1 pinch red pepper flakes
2 teaspoons turmeric
1/2 teaspoon garam masala
1 (15 ounce) can garbanzo beans
1 (15 ounce) can lentils, drained
1/2 cup tomato sauce
1 1/4 cups vegetable broth
1/2 cup raisins
salt and pepper
1 tablespoon cilantro, chopped

Steps:

  • Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.
  • Add garlic, red bell pepper, eggplant, garam masala, and turmeric.
  • Stir to mix well for a minute, and add broth and tomato sauce.
  • Stir again to mix.
  • Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
  • Add garbanzo beans, lentils, red chili flakes, and raisins.
  • Simmer for another 5 minutes.
  • Season with salt and pepper.
  • Serve sprinkled with chopped cilantro.

FETA, GARBANZO BEAN, AND EGGPLANT PITA SANDWICH



Feta, Garbanzo Bean, and Eggplant Pita Sandwich image

Make and share this Feta, Garbanzo Bean, and Eggplant Pita Sandwich recipe from Food.com.

Provided by Nolita_Food

Categories     Lunch/Snacks

Time 31m

Yield 6 pita halves

Number Of Ingredients 9

2 tablespoons olive oil
1 lb Japanese eggplant, unpeeled,cut into 3/4 cubes 1 1/2 cup chopped onions 15 oz can garbanzo beans, drained, reserve 1/2
1 1/2 cups chopped onions
1 (15 1/2 ounce) can garbanzo beans, drained, 1/2 cup juices reserved
1 tablespoon ground cumin
1 tablespoon fresh lemon juice
4 tablespoons chopped of fresh mint, divided
5 tablespoons crumbled feta cheese, divided
3 pita bread rounds, warmed in oven or toasted

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.

Nutrition Facts : Calories 281.6, Fat 8.6, SaturatedFat 2.6, Cholesterol 10.5, Sodium 517.3, Carbohydrate 43.1, Fiber 7.4, Sugar 4.4, Protein 9.5

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