Fried Chickpea and Arugula Pita Sandwiches
Ingredients
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1 c2% greek yogurt, plain
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3 Tbspfresh mint, chopped
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2 tspfresh lime juice
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5/8 tspkosher salt, divided
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2 clovegarlic, minced
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8 ozcucumber, peeled, seeded, and shredded
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6pitas, halved
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215 ounce cans chickpeas, rinsed and drained
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3 Tbspextra virgin olive oil, divided
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2 tspground cumin
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2 tspsmoked paprika
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1/4 tspground red pepper
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1 Tbspfresh lemon juice
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1/4 tspblack pepper, freshly ground
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8 carugula, loosely packed
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12 slicetomatoes, 1/4 inch thick
How to Make Fried Chickpea and Arugula Pita Sandwiches
- 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.