Indian Garbanzo Bean Salad with Pitas

Indian Garbanzo Bean Salad with Pitas Enlarge Image
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4 users rated this recipe an average rating of 3.5
Makes:
6 servings
Serving Size:
1 1/3 cups, 1/2 of a pita bread round
Yields:
8 cups
Start to Finish:
25 mins
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Indian Garbanzo Bean Salad with Pitas

Ingredients
2
15 ounce cans garbanzo beans (chickpeas), rinsed and drained
3
cups chopped roma tomatoes (1 pound tomatoes)
1
cup shredded carrots (2 medium)
1
medium cucumber, halved lengthwise and thinly sliced
1/2
of a medium red onion, very thinly sliced
1/4
cup lemon juice
3
tablespoons olive oil
1
teaspoon ground cumin
1
teaspoon curry powder
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1
cup plain low-fat yogurt
3
pita bread rounds* or Homemade Pita, cut into wedges

Directions

  1. In a large bowl combine garbanzo beans, tomatoes, carrots, cucumber, and red onion. In a screw-top jar combine lemon peel, lemon juice, oil, cumin, curry powder, salt, and black pepper. Cover and shake well. Pour over salad mixture; toss to combine.
  2. Serve with yogurt and pita wedges.

From the Test Kitchen

*

If desired, before cutting into wedges, grill pita bread rounds on an indoor or outdoor grill over medium heat until warm and toasted. Transfer to a cutting board and cut into wedges.

Homemade Pita

Ingredients

1
package active dry yeast
1 1/2
cups warm water (105 degrees F to 115 degrees F)
1
tablespoon honey
3 1/2
1
teaspoon salt
2
tablespoons olive oil

Directions

  1. In a small bowl combine yeast, 1/2 cup of the warm water, and the honey. Let stand about 10 minutes or until foamy.
  2. In a large bowl combine 3-1/2 cups of the flour and the salt; make a small depression in the middle of the mixture. Stir the remaining 1 cup warm water and the oil into the yeast mixture. Slowly pour the yeast mixture into the flour mixture, stirring until dough forms.
  3. Place dough in a well-oiled bowl; cover loosely with plastic wrap. Let rise in a warm place until double in size (1-1/2 to 2 hours).
  4. On a floured surface, knead dough for 10 minutes, adding enough flour to keep dough from sticking. Divide dough into 10 pieces; roll each into a ball. Cover loosely; let stand for 10 minutes.
  5. Preheat oven to 500 degrees F. Position racks at bottom of oven. On a lightly floured surface, roll out dough balls to 6-inch circles. Transfer circles to ungreased baking sheets. Bake for 4 minutes; turn over and bake for 2 minutes more. (they will puff.) Transfer to wire racks. Repeat with remaining dough.
From the Test Kitchen
Wheat-Flaxseed Pitas:

Prepare Homemade Pitas as directed, except decrease all-purpose flour to 2 cups and add 1-1/2 cups whole wheat flour and 1/2 cup ground flaxseeds or flaxseed meal. Knead in enough additional all-purpose flour to keep dough from sticking.

Nutrition Facts

(Indian Garbanzo Bean Salad with Pitas)
    Per serving:
  • 295 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 2 mg chol.,
  • 905 mg sodium,
  • 49 g carb.,
  • 8 g fiber,
  • 10 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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