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Garbanzo Bean Pitas Recipe
Garbanzo Bean Pitas Recipe photo by Taste of Home

Garbanzo Bean Pitas Recipe

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This a wonderful meatless recipe for informal dinners and quick lunches alike. I add a little horseradish to my pitas for extra flair. —Susan LeBrun of Sulphur, Louisiana
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup fat-free mayonnaise
  • 1 tablespoon water
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons chopped walnuts
  • 1 tablespoon chopped onion
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 4 whole wheat pita pocket halves
  • 4 lettuce leaves
  • 1/2 small cucumber, thinly sliced
  • 1 small tomato, seeded and chopped
  • 1/4 cup fat-free ranch salad dressing, optional

Nutritional Facts

1 filled pita half equals 241 calories, 6 g fat (trace saturated fat), 3 mg cholesterol, 552 mg sodium, 41 g carbohydrate, 8 g fiber, 9 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.

Directions

  1. In a blender, combine the first eight ingredients; cover and process until blended. Spoon 1/3 cup bean mixture into each pita half. Top with lettuce, cucumber and tomato. Serve with ranch dressing if desired. Yield: 4 servings.
Originally published as Garbanzo Bean Pitas in Light & Tasty June/July 2006, p25

Nutritional Facts

1 filled pita half equals 241 calories, 6 g fat (trace saturated fat), 3 mg cholesterol, 552 mg sodium, 41 g carbohydrate, 8 g fiber, 9 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.

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