Greek Garbanzo Pitas

Greek Garbanzo Pitas

Ingredients

  • 1/2 cup plain nonfat Greek yogurt
  • 1 large clove garlic, grated
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1 (15.5oz) can S&W® Garbanzo Beans (drained, rinsed)
  • 1 tomato, seeded, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup pitted Kalamata olives, quartered
  • 1/2 cup chopped seedless cucumber
  • 5 flax seed and oat pita pocket breads or your favorite pitas, cut in half
  • 5 tablespoons crumbled feta cheese

Print Greek Garbanzo Pitas

V

Vegetarian

15 min

Total Time

15 min

Prep Time

5

Servings

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Ingredients

  • 1/2 cup plain nonfat Greek yogurt
  • 1 large clove garlic, grated
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1 (15.5oz) can S&W® Garbanzo Beans (drained, rinsed)
  • 1 tomato, seeded, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup pitted Kalamata olives, quartered
  • 1/2 cup chopped seedless cucumber
  • 5 flax seed and oat pita pocket breads or your favorite pitas, cut in half
  • 5 tablespoons crumbled feta cheese

Directions

In large bowl, mix yogurt, garlic, lemon juice and cumin. Add all remaining ingredients except pitas and cheese. Tuck one pita half into the other for a sturdier sandwich. Spoon bean mixture into pitas. Top with cheese. Or for soft pitas, spoon the mixture onto the whole pitas and fold over to eat.

Tip: There are a lot of choices for pita breads. Some are soft and used as wraps, and others form pockets. Either can be used for these vegetarian sandwiches.

Serving Size: about 6oz each

Nutritional Information Per Serving:
Calories 290, Total Fat 9g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 10mg, Sodium 690mg, Carb 42g, Fiber 3g, Sugar 6g, Protein 16g, Calcium 10%, Iron 10%