Garbanzo Bean-Veggie Pitas with Creamy Avocado Dressing Recipe

Ingredients

• ½ cups dried garbanzo beans (chickpeas) (16 oz.)
• 7 cups of water
• 1 large onion, quartered
• 4 cloves garlic, crushed
• ¾ tsp salt
• ½ of a medium avocado, peeled and chopped
• ½ cup plain fat-free Greek yogurt
• 1 tsp red wine vinegar
• ½ cup snipped fresh basil
• ¼ cup snipped fresh chives
• 2 cups chopped fresh spinach
• 1 cup halved cherry tomatoes
• 1 cup sliced green onions (8)
• 4 pita bread rounds, halved crosswise and warmed

1. Rinse garbanzo beans; drain. Place beans in a 3-½- or 4-quart slow cooker. Stir in water, onion, three of the garlic cloves, and salt. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-½ hours or until tender. Drain and rinse beans; cool. Discard onion and garlic. Reserve half of the cooked garbanzo beans for another use.
2. For dressing, in a food processor combine remaining garlic clove, avocado, yogurt, and vinegar. Cover; process until smooth. Add basil and chives. Cover; process until combined.
3. In a large bowl combine remaining cooked garbanzo beans, spinach, tomatoes, and green onions. Spoon mixture into pita halves. Add dressing.