Fried Chickpea and Arugula Pita Sandwiches
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
How to Make Fried Chickpea and Arugula Pita Sandwiches
- 1Preheat the oven to 350 degrees.
- 2Combine yogurt, mint. lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
- 3Wrap pitas in foil; bake at 350 degrees for 10 minutes or until warm.
- 4Place 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.
- 5Combine 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.
- 6Fill each pita half with about 2/3 cups chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
About Fried Chickpea and Arugula Pita Sandwiches
Course/Dish: Other Main Dishes, Sandwiches
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian, Low Carb
Other Tag: Quick & Easy
