Fried Chickpea And Arugula Pita Sandwiches Recipe

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Fried Chickpea and Arugula Pita Sandwiches

Lynette !

By
@breezermom

Quick vegetarian meal!


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Comments:

Serves:

6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 c
2% greek yogurt, plain
3 Tbsp
fresh mint, chopped
2 tsp
fresh lime juice
5/8 tsp
kosher salt, divided
2 clove
garlic, minced
8 oz
cucumber, peeled, seeded, and shredded
6
pitas, halved
2
15 ounce cans chickpeas, rinsed and drained
3 Tbsp
extra virgin olive oil, divided
2 tsp
ground cumin
2 tsp
smoked paprika
1/4 tsp
ground red pepper
1 Tbsp
fresh lemon juice
1/4 tsp
black pepper, freshly ground
8 c
arugula, loosely packed
12 slice
tomatoes, 1/4 inch thick

Directions Step-By-Step

1
Preheat the oven to 350 degrees.
2
Combine yogurt, mint. lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
3
Wrap pitas in foil; bake at 350 degrees for 10 minutes or until warm.
4
Place chickpeas in a single layer on paper towels. Cover with additional paper towels to pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; saute 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from the pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
5
Combine the remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.
6
Fill each pita half with about 2/3 cups chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian, Low Carb
Other Tag: Quick & Easy