Garbanzo Bean Pitas Recipe
Garbanzo Bean Pitas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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
  • 2 whole wheat pita breads (6 inches), halved
  • 4 lettuce leaves
  • 1/2 small cucumber, thinly sliced
  • 1 small tomato, seeded and chopped
  • 1/4 cup fat-free ranch salad dressing, optional

Directions

In a blender or food processor, combine the first eight ingredients; cover and process until smooth. 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 each: 241 calories, 6g fat (0 saturated fat), 3mg cholesterol, 552mg sodium, 41g carbohydrate (6g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.

  • 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
  • 2 whole wheat pita breads (6 inches), halved
  • 4 lettuce leaves
  • 1/2 small cucumber, thinly sliced
  • 1 small tomato, seeded and chopped
  • 1/4 cup fat-free ranch salad dressing, optional
  1. In a blender or food processor, combine the first eight ingredients; cover and process until smooth. 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

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