This was good and very filling. I used half as much red pepper so it wasn't too spicy for the kids. My pitas may have been too small. I had leftover filling and arugula and just ate as a salad. Really tasty and the kids loved it 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.
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