Fried Chickpea And Arugula Pita Sandwiches Recipe

Name: Fried Chickpea And Arugula Pita Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 $$

Servings: persons

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
Preparation
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1. Preheat oven to 350u00b0.
3
2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
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3. Wrap pitas in foil; bake at 350u00b0 for 10 minutes or until warm.
5
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; saute 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.
6
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.
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6. Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup plain 2% reduced-fat Greek yogurt $, 3 tablespoons chopped fresh mint, 2 teaspoons fresh lime juice $, 5/8 teaspoon kosher salt, divided, and more.

Yes, Fried Chickpea And Arugula Pita Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Chickpea And Arugula Pita Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions