Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki Recipe
Photo: Johnny Autry; Styling: Cindy Barr
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.

Yield:

Serves 6 (serving size: 2 pita halves)

Recipe from

Recipe Time

Hands-on: 23 Minutes
Total: 23 Minutes

Nutritional Information

Calories 370
Fat 10.4 g
Satfat 1.8 g
Monofat 5.2 g
Polyfat 2 g
Protein 15.8 g
Carbohydrate 57 g
Fiber 9.9 g
Cholesterol 3 mg
Iron 3.9 mg
Sodium 586 mg
Calcium 131 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Joanne Weir,

May 2013
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