Moroccan Garbanzo Bean And Feta Pitas

• 1/2 cup olive oil
• 1/3 cup white wine vinegar
• 1 tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can garbanzo beans, drained (chickpeas)
• 1 1/2 cups coarsely chopped seeded tomatoes
• 1 1/2 cups coarsely chopped seeded peeled cucumbers
• 1 cup coarsely crumbled feta cheese
• 1/2 cup chopped red onion
• 1/3 cup chopped fresh Italian parsley
• 4 whole pita bread rounds, halved crosswise
• plain yogurt

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.

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

Taken from www.food.com/recipe/moroccan-garbanzo-bean-and-feta-pitas-428626 (may not work)