Garbanzo Bean-Veggie Pitas with Creamy Avocado Dressing
- Rinse garbanzo beans; drain. Place beans in a 3 1/2- or 4-quart slow cooker. Stir in the water, onion, 3 of the garlic cloves, and the salt. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours or until tender. Drain and rinse beans; cool. Discard solids. Reserve half of the cooked garbanzo beans for another use.*
- For dressing, in a food processor combine the remaining garlic clove, avocado, yogurt, and vinegar. Cover and process until smooth. Add basil and chives. Cover and process with on/off pulses just until combined.
- In a large bowl combine the remaining cooked garbanzo beans, spinach, tomatoes, and green onions. Spoon bean mixture into pita bread halves. Add dressing.
From the Test Kitchen
To freeze cooked garbanzo beans, scatter loosely in a baking pan and freeze until firm. Transfer to a resealable freezer bag. Seal and freeze for up to 3 months. (This method prevents them from sticking together and makes it easy to reach in and grab a handful or two when you need them.)
Nutrition Facts (Garbanzo Bean-Veggie Pitas with Creamy Avocado Dressing)
- Per serving:
- 220 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 0 mg chol.,
- 292 mg sodium,
- 38 g carb.,
- 7 g fiber,
- 5 g sugar,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet