Garbanzo Beans In Pita Recipe
Ingredients
| Pita breads | 6 | |
| Chickpeas | 1 pound, drained | |
| Minced parsley | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), mashed | |
| Cayenne pepper | 1/4 Teaspoon | |
| Cumin | 1/4 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Lettuce | 2 Cup (16 tbs), shredded | |
| Tomatoes | 3 Medium, chopped | |
| Cucumber | 1 Medium, pared | |
| Onion | 6 Ounce, diced | |
| 1/4 cup plus 2 tablespoons plain unflavored yogurt | ||
Directions
Cut a small piece of each pita bread off and reserve.
Open breads to form a pouch.
Set aside.
In bowl combine chick peas, parsley, lemon juice, garlic, cayenne, cumin, and coriander.
In separate bowl combine remaining ingredients.
Divide each mixture into 6 portions.
Stuff each pita bread with one portion of chick pea mixture and top each with one portion of vegetable-yogurt mixture.
Serve each with reserved end used as a garnish.
Open breads to form a pouch.
Set aside.
In bowl combine chick peas, parsley, lemon juice, garlic, cayenne, cumin, and coriander.
In separate bowl combine remaining ingredients.
Divide each mixture into 6 portions.
Stuff each pita bread with one portion of chick pea mixture and top each with one portion of vegetable-yogurt mixture.
Serve each with reserved end used as a garnish.
Chef
