Feta Garbanzo Bean and Eggplant Pita Sandwich

Elevate your sandwich game with this Feta Garbanzo Bean and Eggplant Pita Sandwich, a Mediterranean-inspired recipe brimming with bold flavors and wholesome ingredients. Roasted cumin-spiced eggplant pairs beautifully with a zesty garbanzo bean medley featuring crisp cucumber, juicy cherry tomatoes, and fresh parsley. Crumbled feta adds a salty tang, while a creamy Greek yogurt sauce ties everything together with a refreshing lemony kick. Served in warm, soft whole wheat pita bread, this quick and satisfying sandwich is a perfect vegetarian meal that’s as nutritious as it is delicious. Ideal for lunch or dinner, this vibrant recipe is ready in just 40 minutes, making it a go-to choice for busy weeknights.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium eggplant
• 1 cup canned garbanzo beans (chickpeas), drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 clove crushed garlic
• 0.5 cup feta cheese, crumbled
• 0.75 cup cherry tomatoes, halved
• 0.5 cup cucumber, diced
• 0.25 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• 4 pieces whole wheat pita bread

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2

Cut the eggplant into 1-inch cubes and spread them evenly on the baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the eggplant cubes and toss to coat. Sprinkle with cumin, smoked paprika, salt, and black pepper.

Step 4

Roast the eggplant in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

Step 5

While the eggplant is roasting, prepare the garbanzo bean mixture. In a medium bowl, combine the garbanzo beans with the remaining 1 tablespoon of olive oil, crushed garlic, cherry tomatoes, cucumber, lemon juice, and parsley. Stir well and set aside.

Step 6

In another small bowl, mix plain Greek yogurt with a pinch of salt and a drizzle of lemon juice to make a simple tzatziki-style sauce.

Step 7

Once the eggplant is cooked, remove it from the oven and allow it to cool slightly.

Step 8

Warm the pita bread in the oven for 2-3 minutes or microwave for 10 seconds each, until soft and pliable.

Step 9

To assemble the sandwiches, place a generous spoonful of roasted eggplant onto each pita bread. Top with the garbanzo bean mixture, followed by a sprinkle of crumbled feta cheese and a drizzle of the yogurt sauce.

Step 10

Fold the pita bread into a sandwich or serve open-faced, and enjoy immediately!

Nutrition Facts

Serving size	(1428.5g)

Amount per serving	% Daily Value*
Calories	1820.0

Total Fat 79.6g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 106.1mg	0%
Sodium 4423.5mg	0%
Total Carbohydrate 227.1g	0%
Dietary Fiber 44.0g	0%
Total Sugars 41.3g
Protein 67.2g	0%

Vitamin D 0IU	0%
Calcium 880.7mg	0%
Iron 16.2mg	0%
Potassium 2757.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 14.2%

Carbs: 48.0%