Garbanzo Bean-Veggie Pitas with Creamy Avocado Dressing

Garbanzo Bean-Veggie Pitas with Creamy Avocado Dressing Enlarge Image
1 users rated this recipe an average rating of 5.0
Makes:
8 servings
Prep:
20 mins
Slow Cook:
8 hrs to 9 hrs (low) or 4 to 4 1/2 hours (high)
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Garbanzo Bean-Veggie Pitas with Creamy Avocado Dressing

Ingredients
2 1/2
cups dry garbanzo beans (chickpeas) (16 ounces)
7
cups water
1
large onion, quartered
4
cloves garlic, crushed
3/4
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 (8)
4
pita bread rounds, halved crosswise and warmed

Directions

  1. 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.*
  2. 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.
  3. 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

*Tip:

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
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