Vegetarian Bean Pita Sandwiches

For 8 servings:

About 2 or 3 hours ahead of time (or more), toss together:
8 cups cooked beans- which beans you choose is up to you- each type has its own character and best accompaniments. I suggest cooked garbanzo beans (or chick peas) or cannellini beans (also known as white kidney beans or fazolia beans)
1/3 cup of oil (olive, sesame, or walnut would be yummiest, to my mind)
1/4 lemon juice
2 tsp oregano
1 t. salt
1 t. cumin
1/2 t. pepper

(of course, you could just toss with about 1/2 cup of your favorite vinaigrette dressing)

Gently stir in:
6 ounces cubed cream cheese
4 chopped, fresh, sun ripened tomatoes
2 cucumbers, peeled and diced

Cover and chill for at least 2 hours

Have on hand pita bread (also known as pocket bread) or rolls. Carefully separate pocket bread and stuff with about 2/3 cup of bean mixture. Top with parsley.

You can substitute other fresh herbs, and you can add diced olives if desired.


More about different bean varieties here.