Feta Garbanzo Bean And Eggplant Pita Sandwiches Food

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

Ingredients

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.

WISCONSIN GARBANZO BEANS & FETA CHEESE

Wisconsin Garbanzo Beans & Feta Cheese image

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

Ingredients

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

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

MOROCCAN GARBANZO BEAN AND FETA PITAS

Moroccan Garbanzo Bean and Feta Pitas image

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

Ingredients

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

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

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

Ingredients

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.

GARBANZO BEAN SALAD WITH FETA CHEESE

Garbanzo Bean Salad With Feta Cheese image

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

Ingredients

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)

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.

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Feta Garbanzo Bean And Eggplant Pita Sandwiches Food

MOROCCAN EGGPLANT WITH GARBANZO BEANS

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

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.

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.

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.

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