Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 23 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat oven to 350°.
  2. 2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
  3. 3. Wrap pitas in foil; bake at 350° for 10 minutes or until warm.
  4. 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. 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. 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.

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