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Indian Garbanzo Bean Salad with Pitas

Makes: 6 servings
Serving size: 1 1/3cups, 1/2 of a pita bread round Yield: 8 cups
Start to Finish 25 mins
Indian Garbanzo Bean Salad with Pitas
  • 2 15 - 16  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
  • 2  teaspoons  finely shredded lemon peel
  • 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

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
Makes: 10 servings
  • 1  package  active dry yeast
  • 1 1/2  cups  warm water (105 degrees F to 115 degrees F)
  • 1  tablespoon  honey
  • 3 1/2 - 4  cups  all-purpose flour
  • 1  teaspoon  salt
  • 2  tablespoons  olive oil

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 KitchenWheat-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)
  • Servings Per Recipe 6,
  • cal. (kcal) 295,
  • Fat, total (g) 9,
  • chol. (mg) 2,
  • sat. fat (g) 1,
  • carb. (g) 49,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 8,
  • sugar (g) 10,
  • pro. (g) 14,
  • vit. A (IU) 4033,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 905,
  • Potassium (mg) 502,
  • calcium (mg) 151,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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