This is so awesome! Don't leave out the mint...it's so easy to grow! If you make the tzadziki the day before, the flavor is over the top.. Drain and wring the cucumber after shredding. A light shmear of hummus does wonders, too!
Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki
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.
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Total: 23 Minutes
- Calories: 370
- Fat: 10.4g
- Saturated fat: 1.8g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 2g
- Protein: 15.8g
- Carbohydrate: 57g
- Fiber: 9.9g
- Cholesterol: 3mg
- Iron: 3.9mg
- Sodium: 586mg
- Calcium: 131mg
- 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
- 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.
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.
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