Name: Moroccan Garbanzo Bean and Feta Pitas
Yield: Makes 4 servings
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

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Photo by Chelsea Kyle, Styling by Ali Nardi

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.

Recipe information

Yield
Makes 4 servings

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

Preparation

Step 1
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.
Step 2
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.