Named by my son, because all I could come up with were things like; garbanzo taco-ish things in a pita. You see why his name won. This is actually adapted from a recipe in Country Beans called “Mexi-Pita Bar”.
Here it is the way we make them.
1 can garbanzo beans rinsed and drained.
Mix together with:
1/4 teaspoon each; cumin, garlic powder, and sea salt (Real Salt at our house)
Heaping 1/8 teaspoon onion powder
Heat on the stove, or set on top of the toaster oven while you use it to heat up the pitas. This last option only works if you do not need your beans to be really warm, just slightly warmed up.
Cut 3 whole grain pitas in half, and fill each with 1/6th of the bean mixture.
Sliced tomatoes (grape tomatoes in winter)
Sliced black olives
Shredded Daiya cheese substitute (optional)
“Sour Cream” – Use one of the many non-dairy recipes floating around, or mix Vegenaise with lemon juice to taste.
For a gluten free version, leave out the pita and use a bowl instead. Still delicious!
Fill pita halves with the garbanzo bean mixture. The seasonings called for work in our house. If you need to, use smaller amounts of the spices on all or part of the garbanzos. I suggest using some of the seasonings if possible, just to work towards more possibilities in the future.
Top with any of the above options that will be eaten without too much complaint. Here, that meant lettuce and black olives. My son does not love lettuce, but he doesn’t hate it either, and it’s good for him, so on his pita it goes.
Grated carrots are another option for getting more veggies onto a child friendly version of this dinner.
Another option for younger children would be to serve this all separately. A pita, garbanzo beans, & veggies in separate piles.