Fried Chickpea and Arugula Pita Sandwiches

Name: Fried Chickpea and Arugula Pita Sandwiches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
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

Fried Chickpea And Arugula Pita Sandwiches Recipe

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By Lynette !
@breezermom

Quick vegetarian meal!

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

Step-by-Step

Preheat the oven to 350 degrees.
Combine yogurt, mint. lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
Wrap pitas in foil; bake at 350 degrees for 10 minutes or until warm.
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.
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.
Fill each pita half with about 2/3 cups chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.