Garbanzo Bean-Vegetable Pitas

This is a vegetarian pita sandwich, but it does have yogurt in the dressing.  For this recipe the dried garbanzo beans are cooked in a slow cooker.  To save time, you can used canned beans.  For best flavor, try to get fresh herbs for this.

Garbanzo Bean-Vegetable Pitas

  • Servings: 8
  • Difficulty: Easy
  • Print

By:  threeovens


  • 1 1/4 cups dry garbanzo beans (chickpeas) (8 ounces)
  • 3 cups water
  • 1 onion, quartered
  • 4 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 of a medium avocado, peeled and chopped
  • 1/2 cup plain fat-free Greek yogurt
  • 1 teaspoon red wine vinegar
  • 1/2 cup snipped fresh basil
  • 1/4 cup snipped fresh chives
  • 2 cups chopped fresh spinach
  • 1 cup halved cherry or grape tomatoes
  • 1 cup sliced green onions (about 8)
  • 4 pita bread rounds, halved crosswise and warmed


  1. Pick through and rinse the beans.  Drain.  Place in a 4-quart slow cooker.  Add water, onion, 3 garlic cloves, and season with salt.  Cover and cook the beans until tender, on low for 8 to 9 hours, or high for 4 to 5 hours.
  2. Drain the beans and discard the solids.
  3. Meanwhile, prepare the dressing:  In a food processor, combine 1 garlic clove, avocado, yogurt, and vinegar.  Process until smooth.  Add the basil and chives, pulse just until combined.
  4. To serve:  In a large bowl, combine the garbanzo beans, spinach, tomatoes, and green onions.  Spoon into the pita bread.  Dollop with dressing.




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