fried chickpea and arugula pita sandwiches

Name: Fried Chickpea and Arugula Pita Sandwiches
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) 2% greek yogurt, plain; 3 tablespoon(s) fresh mint, chopped; 2 teaspoon(s) fresh lime juice; 5/8 teaspoon(s) kosher salt, divided; 2 clove(s) garlic, minced; 8 ounce(s) cucumber, peeled, seeded, and shredded; 6 - pitas, halved; 2 - 15 ounce cans chickpeas, rinsed and drained; 3 tablespoon(s) extra virgin olive oil, divided; 2 teaspoon(s) ground cumin; 2 teaspoon(s) smoked paprika; 1/4 teaspoon(s) ground red pepper; 1 tablespoon(s) fresh lemon juice; 1/4 teaspoon(s) black pepper, freshly ground; 8 cup(s) arugula, loosely packed; 12 slice(s) tomatoes, 1/4 inch thick

(1 RATING)

4 Pinches

Lynette C

Gulf Breeze, FL

Updated on Dec 13, 2015

Quick vegetarian meal!

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prep time 10 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 cup 2% greek yogurt, plain
3 tablespoons fresh mint, chopped
2 teaspoons fresh lime juice
5/8 teaspoon kosher salt, divided
2 cloves garlic, minced
8 ounces cucumber, peeled, seeded, and shredded
6 - pitas, halved
2 - 15 ounce cans chickpeas, rinsed and drained
3 tablespoons extra virgin olive oil, divided
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/4 teaspoon ground red pepper
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper, freshly ground
8 cups arugula, loosely packed
12 slices tomatoes, 1/4 inch thick

How To Make fried chickpea and arugula pita sandwiches

Step 1

Preheat the oven to 350 degrees.

Step 2

Combine yogurt, mint. lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
Step 3

Wrap pitas in foil; bake at 350 degrees for 10 minutes or until warm.
Step 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.
Step 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.
Step 6

Fill each pita half with about 2/3 cups chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
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