Moroccan Garbanzo Bean And Feta Pitas

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From an old bon appetit...and posted for zwt #6. This makes a delicious summer lunch or light dinner. As an alternative eat it as a salad instead of stuffing the pitas. Serve with: romaine salad and bowls of mixed green and black olives.

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Steps

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To make the vinaigrette , whisk together olive oil , white wine vinegar , and spices in medium bowl.

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Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat.

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Let stand 20 minutes or up to several hours to allow flavors to blend.

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Add tomatoes , cucumbers , feta cheese , red onion , and parsley to garbanzo beans.

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Mix in additional vinaigrette to coat.

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Season bean salad to taste with salt and pepper.

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Fill pita halves with bean salad and top with dollop of yogurt.

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Place 2 pita halves on each of 4 plates.

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Pass remaining vinaigrette separately.

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Ingredients

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olive oil, white wine vinegar, ground cumin, ground coriander, ground cinnamon, cayenne pepper, garbanzo beans, tomatoes, cucumbers, feta cheese, red onion, fresh italian parsley, pita bread rounds, plain yogurt