Ingredients for 4 servings:
1. 1/2 cup olive oil
2. 1/3 cup white wine vinegar
3. 1 tablespoon ground cumin
4. 1/2 teaspoon ground coriander
5. 1/2 teaspoon ground cinnamon
6. 1/4 teaspoon cayenne pepper
7. 1 (15 ounce) can garbanzo beans, drained (chickpeas)
8. 1 1/2 cups coarsely chopped seeded tomatoes
9. 1 1/2 cups coarsely chopped seeded peeled cucumbers
10. 1 cup coarsely crumbled feta cheese
11. 1/2 cup chopped red onion
12. 1/3 cup chopped fresh Italian parsley
13. 4 whole pita bread rounds, halved crosswise
14. plain yogurt
Directions:
1. To make the vinaigrette, whisk together olive oil, white wine vinegar, and spices in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 20 minutes or up to several hours to allow flavors to blend.
2. Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in additional vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.
