Moroccan Garbanzo Bean and Feta Pitas
Transport your taste buds to the vibrant streets of Morocco with these easy and flavorful Moroccan Garbanzo Bean and Feta Pitas. Perfectly spiced garbanzo beans, infused with smoky paprika, cumin, and coriander, take center stage in this quick, protein-packed meal. Tucked into warm pita bread and layered with fresh cucumber, juicy cherry tomatoes, tangy feta cheese, and a hint of red onion, this dish achieves the perfect balance of savory and refreshing. A creamy, homemade yogurt and lemon sauce ties everything together, while a sprinkle of fresh cilantro adds a fragrant, herbaceous note. Ready in just 25 minutes, these Mediterranean-inspired pitas make a satisfying lunch, dinner, or even meal prep option. Add an optional drizzle of tahini for a nutty flourish and savor every bite of this wholesome, vegetarian recipe.
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Recipe Information
Ingredients
- 15 oz Canned garbanzo beans (chickpeas), drained and rinsed
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Smoked paprika
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 pieces Pita bread
- 0.5 cup Feta cheese, crumbled
- 1 cup Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 0.5 cup Plain Greek yogurt
- 1 tbsp Lemon juice
- 2 tbsp Fresh cilantro, chopped
- 1 tbsp Tahini (optional for garnish)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the garbanzo beans, ground cumin, ground coriander, smoked paprika, garlic powder, salt, and black pepper. Stir to coat the beans evenly in the spices.
Cook the spiced garbanzo beans for 5-7 minutes, stirring occasionally, until they are lightly crispy and fragrant. Remove the skillet from the heat and set aside.
In a small bowl, whisk together the Greek yogurt, lemon juice, and 1 tablespoon of chopped fresh cilantro to create the tangy yogurt sauce.
Warm the pita bread by lightly toasting it or heating it in a clean skillet for about 1-2 minutes per side.
Assemble the pitas by layering the spiced garbanzo beans, diced cucumber, cherry tomatoes, red onion slices, and crumbled feta cheese inside each pita bread.
Drizzle the tangy yogurt sauce over the filling and sprinkle the remaining chopped cilantro on top. Add a drizzle of tahini for extra flavor, if desired.
Serve immediately and enjoy this Moroccan-inspired pita dish!
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 37.3 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1070 mg | 82% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2444 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
