Feta Garbanzo Bean And Eggplant Pita Sandwich Recipes

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MOROCCAN EGGPLANT WITH GARBANZO BEANS

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



Moroccan Eggplant With Garbanzo Beans image

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.

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

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



Moroccan Garbanzo Bean and Feta Pitas image

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

1/2 cup olive oil
1/3 cup white wine vinegar
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained (chickpeas)
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

WISCONSIN GARBANZO BEANS & FETA CHEESE

Garbanzo Beans With Wisconsin Feta Cheese And Sun-Dried Tomatoes Recipe from Karen Doster of the Wisconsin Milk Marketing Board

Provided by LilPinkieJ

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Wisconsin Garbanzo Beans & Feta Cheese image

Steps:

  • In large bowl, combine all ingredients, tossing well.
  • Cover and refrigerate for several hours, or until ready to serve.

Nutrition Facts : Calories 314.4, Fat 9.3, SaturatedFat 4.6, Cholesterol 25, Sodium 888.3, Carbohydrate 45.6, Fiber 8.6, Sugar 3, Protein 13.7

3 cups garbanzo beans, rinsed and drained (chick peas)
1 small cucumber, peeled, seeded and diced
3/4 cup feta cheese, crumbled (3 ounces)
2 tablespoons sun-dried tomatoes, coarsely chopped (not oil-packed)
2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme
2 tablespoons balsamic vinegar
1 teaspoon extra virgin olive oil

SHEET-PAN FETA WITH CHICKPEAS AND TOMATOES

In a spread of Greek appetizers, or meze, there's often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.

Provided by Ali Slagle

Categories     easy, beans, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8



Sheet-Pan Feta With Chickpeas and Tomatoes image

Steps:

  • Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)

3 cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry
2 pints (16 to 20 ounces) cherry or Sungold tomatoes
1 shallot, thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons honey
1 teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes
Kosher salt (such as Diamond Crystal)
2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick

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



Moroccan Garbanzo Bean and Feta Pitas image

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.

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

GARBANZO BEAN SALAD WITH FETA CHEESE

Packed with flavor, fiber and healthy vitamins - this is a great salad to serve when you have a heavy main dish that needs a lighter compliment.

Provided by CookinDiva

Categories     Beans

Time 15m

Yield 4 1 cup, 4 serving(s)

Number Of Ingredients 12



Garbanzo Bean Salad With Feta Cheese image

Steps:

  • Drain one can of garbanzo beans. Chop all other vegetables and add to beans.
  • Mix dressing ingredients together; toss with salad.
  • Divide salad onto 4 plates; top each plate with 1/2 oz. crumbled feta to serve.
  • If desired, you may also add a few Kalamata olives on top of each plate.

1 1/4 cups garbanzo beans, canned, drained
1 cup seedless cucumber, cubed
1 cup chopped tomato (grape tomatoes work great)
1/2 cup red onion, chopped
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon capers, drained and chopped
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
salt and pepper, to taste
2 ounces feta cheese, crumbled
kalamata olive, drained (optional)

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