Indian Garbanzo Bean Salad with Pitas

Indian Garbanzo Bean Salad with Pitas
Photo: Jason Donnelly
Start To Finish Time:
25 mins
8 cups


  • 2 15 ounce cans garbanzo beans (chickpeas), rinsed and drained

  • 3 cup chopped roma tomatoes (1 pound tomatoes)

  • 1 cup shredded carrots (2 medium)

  • 1 medium cucumber, halved lengthwise and thinly sliced

  • ½ of a medium red onion, very thinly sliced

  • 2 teaspoon finely shredded lemon peel

  • ¼ cup lemon juice

  • 3 tablespoon olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon curry powder

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 cup plain low-fat yogurt

  • 3 pita bread rounds* or Homemade Pita, cut into wedges

Homemade Pita

  • 1 package active dry yeast

  • 1 ½ cup warm water (105° F to 115° F)

  • 1 tablespoon honey

  • 3 ½ cup all-purpose flour

  • 1 teaspoon salt

  • 2 tablespoon olive oil


  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.

Homemade Pita

  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° 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.


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.

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 (per serving)

295 Calories
9g Fat
49g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 295
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 905mg 39%
Total Carbohydrate 49g 18%
Total Sugars 10g
Protein 14g
Vitamin C 20.7mg 103%
Calcium 151.5mg 12%
Iron 2.9mg 16%
Potassium 502mg 11%
Folate, total 60.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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