Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With flavors reminiscent of a falafel, Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki take less work, are tasty with lots of texture, and an easy weeknight meal to put together. Ingredients:
1 cup plain 2% reduced-fat greek yogurt |
3 tablespoons chopped fresh mint |
2 teaspoons fresh lime juice |
5/8 teaspoon kosher salt, divided |
2 garlic cloves, minced |
1 cucumber (about 8 ounces), peeled, seeded, and shredded |
6 (6-inch) whole-wheat pitas, halved |
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained |
3 tablespoons extra-virgin olive oil, divided |
2 teaspoons ground cumin |
2 teaspoons spanish smoked paprika |
1/4 teaspoon ground red pepper |
1 tablespoon fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
8 cups loosely packed arugula |
12 (1/4-inch-thick) tomato slices |
Directions:
1. Preheat oven to 350°.
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° for 10 minutes or until warm.
4. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from 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 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 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
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