Recipes and Cooking Indian Garbanzo Bean Salad with Pitas Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Start To Finish Time: 25 mins Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients 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 Directions 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. Serve with yogurt and pita wedges. Homemade Pita In a small bowl combine yeast, 1/2 cup of the warm water, and the honey. Let stand about 10 minutes or until foamy. 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. 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). 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. 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. Rate it Print Nutrition Facts (per serving) 295 Calories 9g Fat 49g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.