Stuffed Pitas with Smashed Lemony Chickpeas, Arugula, Piquillo Pepper and Feta

Ingredients

• 3 ounce(s) baby arugula (about 3 cups)
• 5 ounce(s) feta cheese, crumbled
• 3 tablespoon(s) olive oil, divided
• Finely grated zest and freshly squeezed juice of 1/2 lemon (1 or 2 teaspoons zest, 1 or 2 tablespoons juice)
• Kosher salt
• Freshly ground black pepper
• 15 1/2 ounce(s) (about 2 cups) canned no-salt-added chickpeas, rinsed and drained
• 3 jarred piquillo peppers, drained, then cut into 1/2-inch dice
• 1 teaspoon(s) ground cumin
• 1/4 teaspoon(s) smoked Spanish paprika (sweet or hot pimenton de la Vera; optional)
• 2 teaspoon(s) chopped thyme (from about 6 sprigs)
• 4 pita breads

Preparation

1. 1. Toss the arugula with the feta, 1 tablespoon of the oil, the lemon juice (to taste) and salt and pepper to taste (about 1/2 teaspoon each) in a large bowl. Set aside for 5 minutes. 2. Meanwhile, combine the chickpeas and diced pepper in a medium bowl. Use the back of a large metal spoon to mash the chickpeas against the sides of the bowl, taking care not to totally pulverize or puree them. Stir in the remaining 2 tablespoons of oil, the lemon zest, cumin and the smoked Spanish paprika, if using. Taste, and season lightly with salt and pepper to taste (about 1/4 teaspoon each). Mash the chickpeas a bit more, then sprinkle the thyme over the mixture. 3. To assemble the sandwiches, cut off the top inch or so of each pita bread to create a pocket. (Eat those pieces if you're hungry, or save for croutons.) Spoon equal amounts of the chickpea mixture into each pita, then stuff with the arugula-feta mixture. 4. Serve immediately.